My early cooking days in college were largely characterized by food that came from the middle of the grocery store. I was on a budget, so I became a whiz at making Hamburger Helper and Rice-A-Roni ...

The kernels emerge soft, hydrated, and ready to use in any recipe that calls for cooked hominy. While it’s a time-saving ...

It also shows up in dishes like grits and pozole -- but in these dishes, corn is referred to as hominy. Why? All hominy is corn, but not all corn is hominy. There is not a special variety of corn ...