Editing Hominy (section)

==Recipes==
In Mexican cuisine, people cook masa nixtamalera with water to make a thick, [[gruel]]-like beverage called {{lang|es|[[atole]]}}. When they make it with chocolate and sugar, it becomes {{lang|es|atole de chocolate}}. Adding [[anise]] and [[piloncillo]] to this mix creates {{lang|es|[[champurrado]]}}, a popular breakfast drink.

The English term ''hominy'' derives from the [[Powhatan language]] word for prepared maize<ref>{{cite web |last=Galiano |first=Amanda |title=Southern Slang: G-P |url=http://littlerock.about.com/cs/southernlife/a/aasouthslang_2.htm |work=About.com |access-date=17 November 2013 |archive-date=11 January 2014 |archive-url=https://web.archive.org/web/20140111085941/http://littlerock.about.com/cs/southernlife/a/aasouthslang_2.htm |url-status=dead }}</ref> (cf. [[Chickahominy people|Chickahominy]]). Many other [[indigenous peoples of the Americas|indigenous American]] cultures also made hominy, and integrated it into their diet. [[Cherokee]]s, for example, made hominy [[grits]] by soaking corn in a weak lye solution produced by [[leaching (chemistry)|leaching]] hardwood ash with water, and then beating it with a {{lang|chr-Latn|kanona}} ({{lang|chr-Cher|ᎧᏃᎾ}}), or corn beater.<ref>{{cite web |title=Hominy Soup #3 (Gv-No-He-Nv A-Ma-Gi-i) |url=http://www.wisdomkeepers.org/nativeway/soup/nwsh0004.html |work=Native Way Cookbook |publisher=Wisdom Keepers, Inc. |access-date=17 November 2013 |archive-url=https://web.archive.org/web/20090426080317/http://www.wisdomkeepers.org/nativeway/soup/nwsh0004.html |archive-date=26 April 2009 }}</ref> They used grits to make a traditional hominy soup ({{lang|chr-Latn|gvnohenv amagii}} {{lang|chr-Cher|ᎬᏃᎮᏅ ᎠᎹᎩᎢ}}) that they let ferment ({{lang|chr-Latn|gvwi sida amagii}} {{lang|chr-Cher|ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ}}),<ref>{{cite web|title=Hominy Soup #1 (Gv-Wi Si-Da A-Ma-Gi-i) |url=http://www.wisdomkeepers.org/nativeway/soup/nwsh0002.html |work=Native Way Cookbook |publisher=Wisdom Keepers, Inc. |access-date=17 November 2013 |archive-url=https://web.archive.org/web/20090626160424/http://www.wisdomkeepers.org/nativeway/soup/nwsh0002.html |archive-date=June 26, 2009 |url-status=dead }}</ref> [[cornbread]], [[dumpling]]s ({{lang|chr-Latn|digunvi}} {{lang|chr-Cher|ᏗᎫᏅᎢ}}),<ref>{{cite web |title=Dumplings, Lye (Di-Gu-Nv-I) |url=http://www.wisdomkeepers.org/nativeway/breads/nwbd0002.html |work=Native Way Cookbook |publisher=Wisdom Keepers, Inc. |access-date=17 November 2013 |archive-url=https://web.archive.org/web/20001102222919/http://www.wisdomkeepers.org/nativeway/breads/nwbd0002.html |archive-date=2 November 2000 }}</ref> or, in post-contact times, fried with [[bacon]] and [[scallion|green onions]].

Hominy recipes include {{lang|es|[[pozole]]}} (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes.  In Latin America there is a variety of dishes referred to as {{lang|es|[[mote (food)|mote]]}}. Hominy can be ground coarsely for grits, or into a fine mash dough ({{lang|es|[[masa]]}}) used extensively in [[Latin American cuisine]]. Many islands in the West Indies, notably Jamaica, also use hominy (known as [[cornmeal]] or ''polenta'', though different from Italian [[polenta]]) to make a sort of porridge with corn starch or flour to thicken the mixture and [[condensed milk]], vanilla, and [[nutmeg]]. In the Philippines, hominy (made from a local [[waxy corn]] cultivar {{langx|tl|[[lagkitan]]}}) is the main component of dessert [[binatog]].<ref>{{cite web |last1=Simpas |first1=Jica |title=6 Types of Philippine Corn (Mais) |url=https://pepper.ph/blog/6-types-philippine-corn-mais |website=Pepper |access-date=Oct 11, 2023}}</ref>

'''Rockihominy''', a popular [[trail]] food in the 19th and early 20th centuries, is dried corn, roasted to a golden brown, then ground to a very coarse meal, almost like hominy [[grits]]. Hominy is also used as [[animal feed]].<ref>{{Cite web|last=Marshall  |first=Jo |title=Hominy an early gift from Native Americans to Europeans|url=https://www.gazettetimes.com/lifestyles/food-and-cooking/hominy-an-early-gift-from-native-americans-to-europeans/article_1f89fc40-d26d-573a-bdb8-d11c94c2ccc8.html|access-date=2021-02-28|website=Corvallis Gazette Times}}</ref>