[Sca-cooks] cornnuts, hominy, grits, & various southern delic acies

[Jane Sitton]

Maybe so... isn't hominy made by soaking the corn in a mild lye and water
solution until the hulls fall off?  That might raise the alkalinity of the
corn.  I don't have a clue as to how cornnuts are made, though.

Madelina

-----Original Message-----
From: Olwen the Odd [mailto:olwentheodd at hotmail.com]
Sent: Friday, June 01, 2001 3:02 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] cornnuts, hominy, grits, & various southern
delicacies


>I bet you like cornnuts, too.  Wonder if they are similar to the dried corn
>the American Indians made, i.e., could they be period for a visiting
>Spaniard?
>
>Madelina de Lyndesaye, a lowland Scot of Norman extraction

I used to love cornnuts then I became sensitive to corn.  I think it's not
really the corn but what ever they do to corn.  Who knows.  I can eat it but
then I just burp for the next few hours.  Hominy I can eat.  I suppose it is
something to do with all the processing.

Weird Olwen