Here is a link to your previous post of this same question in case you couldn't find it.

Lots of recipes available on the net but I linked one of the easiest ones that we have found in your other post.

Dave

Here is a link that might be useful: Your 1 st post on how to make hominy

I always used the lye method and have canned hominy with great success. Hickory King (cane) corn makes the best hominy but any field corn variety is good. I have used yellow feed corn and my kids loved it. If you use the other methods the flavor will be slightly different. I use the same processing times for hominy as I do with dried beans.

Hominy (Lye Method)

In a large kettle, bring 1 1/2 gallons of water and 3 tablespoons of lye to a boil (take care not to inhale steam from the lye water). Add 1 gallon of clean dried shucked corn. Simmer 10 minutes (no need to stir). Remove from heat and let sit for 25 minutes.

Drain off the lye water and add clean water. Wash with repeated changes of fresh water until the black ends of the corn kernels are loose. Remove the black ends and hulls. Then either soak overnight and follow the "hominy canning" recipe below, or dry and store in a cool place.

Hominy (Soda Method)

Use 2 tablespoons of baking soda and 2 quarts of water for each quart of corn. Follow remaining directions for the lye method, above.

Hominy (Lime Method)

Substitute household (hydrated) lime for lye, following directions for the lye method, above, except cook for two hours or until the hulls loosen.

Hominy Making Hints

o Always use stainless steel, iron, or enamelware for making
hominy.
o Stir with a wooden spoon.
o The black ends may be removed by rubbing kernels over a cloth on a washboard, or by using a churn.
o It's OK to miss a few of the hulls and centers.
o Hominy may be used in meatloaf.
o Do not inhale the steam from the lye water.