The Ethnohistory of Nixtamalization in the Southeastern United States

Hominy has long been recognized as an important dish among many Southeastern Native American groups.  While still made today, hominy production has undergone several production changes, usually in the form of step substitutions.  In particular, one step that is largely skipped today but was prolific during the historic period involved soaking maize in a solution of wood ashes or lye.  This paper explores this process, known as nixtamalization or alkaline cooking, by using ethnohistoric sources to not only sketch the general hominy foodway, but to outline the form nixtamalization took among various groups. Ultimately, it surveys the various methods used to accomplish nixtamalization during and throughout the historic period.