dry corn (maize) with the hull and germ removed and often coarsely ground (hominy grits): it is boiled for food
Origin of hominycontr. from rockahominy from Amerindian (Algonquian), as in Virginian rokahamen, meal from parched corn
Whole or ground kernels of corn from which the hull and germ have been removed, as by boiling in a solution of water and lye.
Origin of hominyShort for Virginia Algonquian uskatahomen
(usually uncountable, plural hominies)