Raised Hominy Muffins (8 servings) 1 cup warm cooked hominy 1 teaspoon salt 1/4 cup butter 1/4 yeast cake 1 cup scalded milk 1/4 cup lukewarm water 3 Tablespoons sugar 3 and 1/4 cups all-purpose flour Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed. About This Recipe What is hominy? It's the colonial English spelling of the sound of the oral Native American word for corn. You might know it as a food made by soaking whole corn in slaked lime solution to remove the germ and hull. Canned hominy has little food value. The traditional preparation, with wood-ash water (up north) or lime-water (southwest and meso-America) greatly increases the protein available from sun-dried corn, and makes its vitamin B-3 (niaacin, somewhat scarce in foods) more biologically available. Savory hominy muffins with a full-bodied corn flavor. Great in place of toast with with eggs and omelettes. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 119. Submitted 4/27/2002.