In this excerpt from "Beautiful Corn," Anthony Boutard takes you through the steps to make hominy corn from scratch using corn hominy and the tortilleria nixtamal process.
"Beautiful Corn: America’s Original Grain from Seed to Plate," by Anthony Boutard leads you through the seasons of this remarkable crop from seed to plate. Includes recipes for how to make hominy corn, polenta and corn bread.
Cover Courtesy New Society Publishers
Steel mill burr used to grind nixtamal for tamales
Photo Courtesy Linda Colwell
"Nixtamal of Amish Butter," "Roy’s Calais Flint," and "Oaxacan Green Dent" corn.