Fresh Hominy Experiments

Today I decided to see what I could do with fresh hominy.  I don’t have a food dehydrator, and it’s not sunny enough this time of year.  Besides, we have too many birds and bats, not to mention the cats, who can easily tear through a screen.  Elecrticity is way too expensive here to dry in the stove.

Up to now, I mainly used hominy I made at home in soups or just fried it.  For tortillas I use flour or masa de harina if I can find it.  Today I tried making tortillas with fresh hominy.

It worked well when I mixed pureed hominy with some wheat flour, but it didn’t work out well when I used just hominy, even when I tried to make them pancakes style.  What I did discover though, is that the hominy pancake batter makes a fabulous dressing/stuffing.

I put a couple of large eggs, 1/8 cup of lemon juice, a teaspoon of gray salt, and a cup of milk in a kilo of pureed hominy.  Then I pre-fried it in a large pan with about 3 tablespoons of fat.  Once it was gloopy like a spoon bread, I added about 2 cups of broth I had because I was stewing some meat today.  It was a nice use of the extra liquid.

Once the liquid was absorbed, I put the whole lot in a glass baking dish, and baked it at 145 Celsius for about 45 minutes.   It came out very nicely, and was a good cushion for the beans, meat, and vegetables.

I’ve noticed that this padding made from pureed hominy sucks up more flavor than regular cornbread dressing.  This is what I’m going to use to make cornbread dressing in the future.  It really does make a big difference.

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