Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Hominy is a meal made from Indian corn or maize, and derives its name from the North American Indian word auhuminea. It was first introduced to New Orleans by the Indians who lived in the woods around the city. They made it by threshing the dried corn till the yellow and hardened outer germ or hull came off, leaving the grain white. Extensive use is made of the “small hominy” in Creole cooking, and no Creole breakfast was complete without a dish of “saccamité,” as it is called. Creole children were brought up on it. The slightly coarser hominy, or grits, both yellow and white, was equally popular, and was put to many uses. This the Creoles called “le gru,” being the old French word for what is called “gruau” in modern French.