Over the centuries, the terms for hominy and its byproducts have come to be rather haphazardly applied.
Hominy Ridge was nothing but an out-of-date, unimproved, one-room country schoolhouse in the backwoodsiest corner of Indiana.
In the latter case, the kernels are soaked in lye first (making hominy) then dried before grinding.
And cracked dried corn, properly called samp, is often labeled as hominy, too.
Also driving the hominy revival is the meteoric rise of New Southern cuisine.
Husk, the acclaimed restaurant of chef Sean Brock, often serves Hoppin' John, as does Charleston institution Hominy Grill.
Mr. Sando's white-corn hominy also known by its Mexican name, posole is nixtamalized to remove the kernels' skins and intensify their flavor.
They were drawn by memories of hominy grits, pole beans, black-eyed peas, oxtail and collard greens, of mimosa, locust and dogwood trees.
Grits may be simply ground corn or they may be hominy grits.
"Hominy" can indicate most any dried field corn, but dried corn treated with lye or lime in a process known as nixtamalization is likewise called hominy.
There was always talk about shutting down Hominy Ridge School anyhow.
The kernel also can be soaked in lye (wood ashes, traditionally) to make hominy, but this process takes several days, so it wasn't always an option.
Garces served fried pork and warm hominy salad with peas, carrots and cilantro, which, according to several people I spoke with, was one of the better received dishes of the evening.
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