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Hominy/hominy grits/grits

Hominy is the centre core of corn on the cob (maize) after the yellow grains have been removed. Most consists of what is called "cow corn" or "field corn", a basic variety not designed to ripen into "sweet corn" as we know it in Britain, but grown for animal feed.

When boiled, hominy formed a large part of the diet of slaves in the southern states of the U.S.A. Eaten with gravy and meat; milk and sugar; or more simply with salt and butter, it"s still a great favourite in this area. See 'Hominy grits'; 'Grits, Yellow'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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