Shrimp and Grits with Home Ground Corn

Homemade Hominy Grits from Whole Corn

I have long been fascinated by the hugely important yet largely unsung process of nixtamalization. It looms large in culinary history and has immense anthropological significance. With the recent COVID-19 quarantine I’ve finally had some time to experiment with it.



  • Colander
  • Sheet pan
  • Dish towel
  • Oven capable of lower temps
  • Grain Mill (I used the KitchenAid one. I cannot recommend it.)
  • 1.8L Water
  • 10g Lime (I used pickling lime. Slaked lime for masa would work, too.)
Scrubbing off the hull/pericarp
Dried Kernels
Prepared vs. Raw Corn Kernels
Grinding and Sifting Out Finer Particles
Cheese Grits with Poached Egg

Cook, Chemist, Engineer, Generalist