James H. Hill, ca. 1936-40
Shell black or white corn, put water in a pot to boil, set it over the fire, put in a small amount of strong ashes without any charcoal, and when it boils, put in the shelled corn, and after it boils, take out the corn, and wash it off until all the corn skin is removed.
When the same corn was boiled and cooked without grinding, grease was added, and it was called sokv and eaten.
Beulah Simms, 1970
From a wood fire, pull out one gallon of hot ashes and some small glowing embers. Put one quart white corn and the ashes into a large iron kettle. Arrange the kettle so that it is tilted to one side. It is easier to stir this way. Stir the corn and ashes over a low fire until the corn turns light tan in color. Separate the corn in a colander or a can with holes punched in the bottom. Pour water through the corn until the corn turns white and all trace of the ashes has been removed. Dry the corn and store for later use.
Boil the desired amount of corn in water for approximately one hour until thoroughly cooked. Season with lard or pieces of pork for flavor (hogshead can be used for this).
American Indian Recipes, 1970
Take a half bushel bucket of squaw corn and half bushel bucket of strong ashes, about three buckets full of water heated in wash pot and bring to a boil. Add the sifted ashes and boil briskly, adding the corn and stirring it until it’s skinned, then wash until it’s clean.
This is a large amount and can be used in different ways. Soak this overnight and cook very similar to beans. Also can be cooked together with hogshead. Another way it has been used is to cook hominy with salt pork and wild greens that Indians eat. These are the greens that are ready to eat right after the wild onions are gone.
Native American Recipes, 1996
Add enough water to cover one quart wood ashes and bring to boil. Add one gallon shelled corn and bring back to boil. Boil for one-half hour stirring often. Pour out ashes and water. Rinse corn thoroughly four to five times in different water each time.
Pour corn into clean pot, cover with water or broth from soup bone and cook until corn is done. Serve warm.
Indian Territory: A Cookbook of the Early Years, 1998
Boil two quarts dried shelled corn, two gallons water, and two ounces lye in iron cooking pot for thirty minutes. Set off and let sit for thirty minutes to cool.
Rinse in cold water and remove skin and eyes. Put back in clean pot, add clean water and bring to boil, cook for five minutes. Empty. Repeat this two more times to remove all the lye.
After last bath, cook again for thirty minutes.
Creek Muscogee Recipes, Cooking Tips and Lore, 1999
A traditional method for preparing hominy is to take clean wood ashes (hardwoods such as oak or hickory are best) sifted and put into an iron kettle (aluminum is never used for making hominy). Cover wood ashes and dried corn, removed from the cob, with water and boil until the skin slips off the corn. Wash the skins and ashes away with plenty of fresh water.
The kernels are then boiled in fresh water until tender.