[hom-uh-nee] /ˈhɒm ə ni/

whole or ground hulled corn from which the bran and germ have been removed by bleaching the whole kernels in a lye bath (lye hominy) or by crushing and sifting (pearl hominy)
(mainly US) coarsely ground maize prepared as a food by boiling in milk or water

1629, first recorded by Capt. John Smith, probably from Powhatan (Algonquian) appuminneonash “parched corn,” probably literally “that which is ground or beaten.” See grits.


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