Corn
Baked Corn Supreme - Lois
Dried Corn Custard - Lois
Ray McPherson Asks...
Rowen Answers
Hominy
Maize, Grits, and Mealie Meal - Mary S.
Deep South Grits - Gregg Germain
Grits for Children - Jennifer Scates
Midwest Grits - Ray McPherson
Corn
Baked Corn Supreme - Lois
1 15oz. can Cope's corn, drain liquid
1 heaping teaspoon sugar
1 cup scalded milk
2 eggs, well beaten
Salt and Butter to taste
Combine all ingredients. Bake in buttered baking dish for 40 minutes at 375 degrees. Serves 4 to 6.
Dried Corn Custard - Lois
1 1/2 heaping cup of finely ground dried corn. (I buy in supermarket. It's coarser than cornmeal, like chips of dried corn kernels.)
Let stand 1 hour.
Add 8 beaten eggs, 4 C milk, 2 T melted butter, 4 T sugar, 1 tsp salt
Pour into large oven pan, about 9 x 12, bake about an hour at 300 degrees.
Halve recipe to serve 4-6, the recipe as above should serve 8-12.
This is a bit unusual, taste depends on your corn. I like it!
Ray McPherson Asks...
Wouldn't storing corn in lye be a good way to store it on board ship?
Rowen Answers
The corn isn't STORED in lye, it's boiled in lye for a few hours to loosen the hull, then pounded to knock it off, and thoroughly washed, then either used whole or ground into hominy grits. Wood ashes were used as the lye source - according to one recipe in about a 2:1 proportion - 2 parts corn, 1 part wood ashes.
Hominy
Maize, grits, and mealie meal - Mary S.
Hominy is corn (maize) treated with lye. The whole grains may be served, skinless and white. This is a Mexican dish, too: pozol.
If it is ground up, you get hominy grits or grits "tout court".
Ground corn w/o the lye treatment is "mealie meal" used as a porridge in Africa, or cornmeal, used in the US for baking (and to coat those fried green tomatoes, too).
The voice of orthodoxy says, serve grits with butter or ham gravy, or possibly cream gravy: not with milk or sugar.
Deep South Grits - Gregg Germain
When I lived in the Deep South, I ate my grits with butter, salt, pepper and 2-3 fried eggs with the yolks mashed into the grits.
Grits for Children - Jennifer Scates
Y'all are both right, but there is one exception: grits with butter, milk and sugar are for children. Let's not forget garlic cheese grits, either.
Midwest Grits - Ray McPherson
The hominy we had in the midwest was grain of corn soaked in lye after which the hull was removed (how, I don't know.) The best way to eat it was fried in bacon fat. A good healthy meal that would stick to your bones--and everywhere else.
Which it's the Patrick O'Brian list of the world!