Corn Soaked in Lime Solution : LUSENET : Country Families : One Thread

Corn was traditionally soaked in a lime water solution to make it more digestible. Now, ground corn is usually used instead of that process, which can cause a niacin deficiency. (Who knows what other deficiencies?) My question is: Does anyone know what this lime solution consists of? What did they use? Where can I get it?

-- HV (, February 16, 2002


"Lime water" = Wood ash lye. caustic.

-- Rose (, February 16, 2002.

I found a way to make lime water just a moment ago. Some of you might like to check it out, also.

-- HV (, February 16, 2002.

My grandmother showed me how to make hominy. You take cut corn kernels, and soak them in a lye solution. Manufacturers do the same thing , to make processed hominy.

-- Kristean Thompson (, February 16, 2002.

Corn needs to be shelled for hominy doesn't it?

-- charlie (, February 17, 2002.

From my "Little House Cookbook" (by Barbara M. Walker):

Hulled corn, or Hominy

For 3 1/2 to 4 cups of hulled corn (hominy) you will need:

Field corn, one 11-inch ear or 1 cup kernels

Baking soda, 1 tablespoon

Shell and wash the kernels and put them in kettle or saucepan to boil with 2 cups of water and the baking soda. Skim off anything that floats.

Reduce heat, cover, and simmer for about 3 hours, checking occasionally to see if more water is needed to prevent scorching.

When skins rub easily off a few kernels, drain off liquid and cover kernels with fresh water. Gathering up a small handful at a time, rub them well in your hands until the skins shred and the "eyes" loosen from the base of the kernels. Discard skins and eyes. With several pairs of hands the corn can quickly be rubbed and picked clean. Gather rubbed corn in colander and rinse well.

Return corn to pan, cover with water, and simmer. Check after 15 minutes: if water has become cloudy, change it. Continue simmering and changing water until water is clear and hominy is tender, about 2 to 3 hours. Drain.

-- Cathy N. (, February 22, 2002.

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