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Live Well. Eat Well.

Cooking with Hominy!

Are you looking for something new for dinner? Try hominy! Hominy is a food produced from dried corn kernels that have been treated with an alkali solution in a process called nixtamalization. During this process, the corn hulls are removed and the kernel is softened. The result is a plump, chewy kernel with an earthy-nutty flavor; triple the size of a raw sweet-corn kernel.

Hominy provides good nutrition, including calcium and lots of fiber, it's also low in fat; one-cup is approximately 120 calories. Use hominy in casseroles, skillet meals, and soups. You can replace rice, macaroni or beans with hominy for a new taste in your meals. Look for hominy in the canned vegetable aisle where it will be labeled "white or yellow hominy' on the can.

Hominy can be processed at home. USDA recommends processing hominy without lye. The procedure of home canning hominy with lye was removed in the 1980's due to poor availability of food grade lye and concerns over the safety of handling lye in the home. For safety, use the updated recommendations for processing hominy:

While exploring the subject of hominy, I found this publication and wanted to share it for the historical value. It's the University of Illinois, Cooking with Corn (from 1932). It was fun to read how back in the day how you made hominy in the home. This information is outdated, we don't recommend it as a current resource!

Cooking with Corn, University of Illinois, 1932,

Remember, hominy can be a delicious addition to meals. One of my favorite recipes is Ground Turkey and Hominy from Taste of Home. This recipe includes unique spices like cinnamon that really give a distinct flavor, it would be a wonderful fall or winter meal. My family has enjoyed this dish for many years at our table. I hope you try it soon!

Ground Turkey and Hominy

Adapted from Taste of Home

Yields; 8 Servings


  • 1-1/2 pounds 93% lean ground turkey
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 (14-1/2 ounces) cans low-sodium diced tomatoes with juice, undrained
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 (15-1/2 oz) cans hominy, drained and rinsed


In a large skillet, cook turkey and onion in oil over medium heat until meat is no longer pink, 165 degrees for food safety. Add garlic; cook 1 minute longer, drain.  Stir in canned tomatoes and seasonings; heat through. Add hominy and heat till bubbly.  Cover skillet, simmer 5 minutes.  Serve warm with a fresh vegetable like steamed broccoli!  Freeze leftovers or use  within 3 or 4 days, (reheat to 165 for 2 minutes).

Nutritional Facts: One 1-cup serving (prepared with lean ground turkey and without salt) equals 287 calories, 10 g fat (2 g saturated fat), 58 mg cholesterol, 589 mg sodium, 20 g carbohydrate, 5 g fiber, 16 g protein.

Try the links to other recipes with hominy too. Enjoy!

Chicken Pozole Soup:

Chili and Hominy Bake:

Beef and Hominy Skillet: