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wine. For Americans it was a staple, eaten by some three times a day, mostly as bread which they used as a sop for gravy and molasses. Hominy remains an important food in the South, where it is prepared by soaking dried corn in lye to remove the hulls and then boiling the kernels in water. Hominy is not to be confused with hominy grits, or just plain grits, as they are often called. These are grains of hominy, ground fine, cooked in water and eaten as a breakfast food. In the Southeast it is estimated that each person consumes more than 4 pounds annually.
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