Masa
Source of Recipe
San Francisco Examiner-Prudence Penny-1947
Masa is prepared by cooking dried, shelled corn in a solution of lime water. made by using about 1 cup lime to 5-7 pounds of corn. the corn should be cooked until partially tender, about 1/2 an hour, then removed from heat and allowed to cool enough to be handled. Wash in clear cold water several times until all the husks are washed off the corn and the water comes clear or until all traces of lime are washed off. (I like to do this outside using a garden hose, I also do this with hominy. less messy that way) The corn is then ground in a fine grinder, using as little water as possible.
The finished product is what is known as masa.
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