Hominy is Indian-corn shelled from the cob, and divested of its skin. It is then dried for use.

There are three sizes of hominy ; the middle size is the best.

Wash a teacup of hominy in plenty of water, rubbing it between the hands ; all that is not good will rise to the top ; drain off the first water, then add more ; stir it in this ; let it settle and pour off the water ; then put to it a quart of water, cover it and let it stand all night. In the morning add to it a teaspoonful of salt, and set the vessel which contains it in a kettle of boiling water over the fire : one hour will boil it. The reason for putting the vessel in water is, that otherwise the hominy is very liable to burn. It may be set in an oven, or over a very gentle heat, without danger of burning. When all the water is absorbed, stir it well with a spoon, turn it out in a deep dish, leave it and serve for breakfast with broiled steak, fried oysters, or chickens. This is extremely palatable and wholesome, and much liked though not generally known. Some hominy is much sweeter than other. It may be eaten with butter for breakfast, or with a sauce of butter, sugar, and nutmeg for dessert, the same as rice.

Coarse hominy requires five or six hours' boiling. Cooked with dried beans and pork, it is called succatash.