Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. Commercially available canned hominy may have a slightly stronger scent when compared to the traditional preparation. The earliest known usage of nixtamalization was in what is present-day Guatemala around 1500-1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus. Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in lye and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or fried with bacon and green onions. Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy bread, hominy chili, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine MASH (dough) to make masa, the dough used to make tamales. Rockihominy, a popular trail food in the 19th & early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.
Since hominy is just processed corn, you can say that hominy is grown everywhere that corn is grown.
Corn
Corn germ is the embryo inside a corn kernel. Its the little solid part. It's essentially a seed.
Dried corn kernels are also called "seeds" or "fruits".
Corn
No they can't digest corn therefore they can't process hominy
Yes you can buy hominy corn in London Ontario and in Paris Ontario. Ask at your local supermarket.
Hominy is neither a bean nor a vegetable, it is made from corn and is, therefore, a grain.
course corn meal made from corn kernals with the husk removed
Corn Often made with coarsely ground hominy (corn that has the hull/bran removed), polenta is virtually the same but is ground finer.
Yes...it's basically corn.
The process for making hominy is quite a complicated process. Initially the corn is dried and then it is soaked in an alkaline solution. This process loosens the hulls and softens the corn. For more detailed information on the process one can read the Wikipedia website.
Hominy is made from corn and acid.Mexican masa harina is used in making tamales and corn tortillias.