First recorded in 1629. From Powhatan ("Virginia Algonquian"), though the exact source word is in question: suggestions include uskatahomen, appuminnéonash ("parched corn"), and rokohamin (“parched, ground corn”), the last yielding also the unclipped rockahominy.
- A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.
- (hulled, lye-soaked, cooked kernels): nixtamal
- ^ "hominy", the Oxford Dictionary of English edited by Angus Stevenson (Oxford University Press, 2010) / Oxford Reference Online, accessed 5 June 2012: http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t140.e0384210
- ^ "hominy", An A-Z of Food and Drink edited by John Ayto (Oxford university Press, 2002) / Oxford Reference Online, accessed 5 June 2012: http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t134.e615
- ^ “hominy” in Douglas Harper, Online Etymology Dictionary, 2001–2017.
- ^ listed in William Strachey's vocabulary of Powhatan