How to make hulled corn

Hulled corn makes an appearance in Little House in the Big Woods. According to Barbara M. Walker's Little House Cookbook, it's not quite the same as hominy (corn kernels relieved of their skins and cooked until soft) because hominy is white corn and hulled corn is dried yellow corn. The cooking process seems to be the same for both varieties. 

If you'd like to try this old-fashioned dish, you can follow the process Ma used in Little House in the Big Woods, which takes two or three days and requires lye. Alternatively, you can use the one-day recipe in the Little House Cookbook, reproduced below. 

As usual, ingredients and supplies are in red.

Find 1 cup field corn kernels, or one 11-inch ear of field corn. Dried sweet corn works, but big field corn kernels work better. Try a farmer or feed store. Shell and wash the kernels and put them in a 6-cup kettle or saucepan to boil with 2 cups of water and 1 tablespoon baking soda. Skim off anything that floats.

Reduce heat, cover, and simmer for about 3 hours, checking occasionally to see if more water is needed to prevent scorching.

When skins rub easily off a few kernels, drain off liquid and cover kernels with fresh water. Gathering up a small handful at a time, rub them well in your hands until the skins shred and the "eyes" loosen from the base of the kernels. Discard skins and eyes. With several pairs of hands the corn can quickly be rubbed and picked clean. Gather rubbed corn in colander and rinse well.

Return corn to pan, cover with water, and simmer. Check after 15 minutes: if water has become cloudy, change it. Continue simmering and changing water until water is clear and hominy is tender, about 2 to 3 hours. Drain. Enjoy.

Thanks for reading! Come back soon for more fun inspired by Laura Ingalls Wilder.
Elizabeth