Hominy Vs Corn: What's The Difference?

All hominy is corn, but not all corn is hominy. Rather than being a special variety of corn, hominy normally comes from the classic yellow or white field corn with large cobs.

The process of turning corn into hominy is called nixtamalization. It starts with whole, dried corn kernels that are soaked in an alkaline mixture, softening the tough outer shell.

The most common alkaline mixture is lime added to water; not to be confused with the fruit, lime is also called calcium hydroxide and is derived from processed limestone rock.

The nixtamalization process changes the corn's nutritional profile. It makes the protein found in corn become more available and the present amino acids easier to absorb.

Once corn is nixtamalized, it's called nixtamal, which we know as hominy in English. It's labeled 'hominy' when sold in a can, dried as whole kernels, or coarsely ground for grits.

Hominy has a starchy sweetness like corn but more mild. It's a bit nutty and earthy, and when cooked, it has a flavor that is reminiscent of tortilla chips.

Overall, it has a neutral flavor that works well for absorbing other spices and flavors in a dish. The big, soft kernels are easy to chew and almost have a meaty texture.