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Hominy is a food made from dried (corn) that has been treated so the hard outer skin comes off. dictionaries often say “crushed,” and ground hominy is real — that path leads to grits — but in American kitchens you also meet whole, pale, puffy kernels, sold in tins or cooked in stews. The treatment, with such as limewater, is an old Native American way of preparing ; it changes the taste and the feel, and it is not the same as a tin of ordinary . You find it in American Southern cooking and in Mexican-style dishes. The English word was picked up in Virginia in the early 1600s from a Powhatan (Algonquian) language. In Taiwan you will rarely see it under this English name, except in American or Mexican restaurants.
鹼泡玉米粒、荷明尼（美國南方與墨西哥菜；不是甜玉米罐頭，也不是玉米糊）
組成First recorded in 1629. From Powhatan (Virginia Algonquian); the exact source word is uncertain. Suggestions include uskatahomen, appuminnéonash (“parched corn”), and rokohamin (“parched, ground corn”), the last also yielding the longer form rockahominy.
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
hominynoun/ˈhɒmɪni/
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A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.
- Then his plate was put before him: hominy grits and a scrap of bacon. He wanted to cry, like a child: ‘But, Mama, it's my birthday!’
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。