3 c. hominy corn
3 c. hickory nuts, cracked & cleaned

Put hominy corn in a large pot of water. Let it cook until tender, about 3 hours. Take the nut meat and chop or beat into tiny pieces and add a little water. Shape the nut meat into a ball, wrap it in a rag and soak it.

After the corn is tender, take the nut meat out and beat it again real well. Add to the corn and let it simmer for another hour or so until thoroughly mixed and seasoned together.