Nixtamal vs. Hominy

Nixtamalnoun

Hominy; maize kernels which have undergone nixtamalization, that is, hulling and soaking and cooking in an alkaline solution.

Nixtamalnoun

In Latin American cookery: maize kernels which have been boiled and steeped in an alkaline solution (usually lime water) in order to remove the hulls, used to make masa.

Hominynoun

A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.

Hominynoun

Maize hulled and broken, and prepared for food by being boiled in water.

Hominynoun

hulled corn with the bran and germ removed

Hominynoun

coarsely ground corn (maize) used to make grits

Hominy

Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for ). is a type of hominy made with lye.