Q. What is hominy?

Rita/London, England

A. Hominy is the starchy endosperm of "maize" (corn) kernels. It can be thought of as the "naked" kernels that remain after the tough "hull" (pericarp) and oily germ have been removed.

The hull is removed by soaking corn kernels in water mixed with lime, lye or wood ashes. This not only loosens the hulls, but it also unbinds the vitamin niacin and makes it absorbable in the digestive tract.

In its dry form, hominy is sold either cracked (samp) or ground (grits). Hominy also is sold canned and ready to eat.

In Mexico, hominy is used to make tortillas. It has been estimated that annual consumption of hominy in Mexico is about 400 pounds per person (about 1 pound per day) and that hominy provides up to 70 percent of a person's daily caloric intake.

In the U.S., the most common form of hominy is called grits. Grits are cooked with water or milk until thick and mushy. Often eaten as a porridge, side dish or in a casserole, grits are served hot or chilled and sometimes cut into squares and fried.

Hominy is a good source of complex carbohydrate and soluble fiber. Here's the nutritional breakdown of a typical single serving of grits:

Depending on what part of the world you live in, the word "corn" refers to grains such as wheat, oats, sorghum, corn, etc. In the U.S. or Canada, corn refers to only corn (maize).