This one is from one of my mom's cookbooks. It is a cookbook of California Mission Recipes...adapted for "Modern Usage". I've never tried this one yet. I haven't tried it yet, but it seems to make sense. Enjoy!
Nixtamal (for Masa or Pinole)
1 gallon water
1/4 cup unslaked Lime
2 qts dry corn (Indian Maize or field corn)
In a galvanized vessel safe cooking vessel (Consider Stainless steel, cast Iron, Crock pot etc.) mix the water and lime, stirring with a clean wooden stick or spoon. Add the corn and continue stirring until the effervescence stops. Cook over medium heat (DO NOT BOIL.) about 1 hour, until the hulls can be easily rubbed off from the kernels. Remove from the heat and allow to stand until the following day when the hulls can be removed without any trouble. Then wash the kernels in several changes of cold water until any trace of lime is removed. Drain well.
(post edited for safety reasons, the use of galvanized materials cannot be recommended for the preparation of food. Use an alternative to replace the galvanized vessel in this recipe)
Pinole
Toast the amount of Nixtamal desired, then grind coarsely. Serve with sugar, cinnamon and cream. The addition of fresh fruit to the Pinole makes it a special dish.