I posed this question at the Seasoned Advice SE and thought I might get some more information here.
Traditionally prepared corn is cooked in a calcium hydroxide solution to make it more digestible, but when my search for $\ce{Ca(OH)2}$ hit a dead end, I began thinking: could I make a substitute with stuff I already have (sodium hydroxide, which I use for pretzel/soap making; and calcium chloride, for brewing)?
My thought process was that, upon dissolving, sodium hydroxide plus calcium chloride would provide the same ions (though not necessarily in the same concentration) as calcium hydroxide and sodium chloride. Since I would be adding salt to this recipe at some point anyway, I didn't see any harm to this.
Is this feasible, or am I off-base in my chemical understanding about this? More importantly, is there some chemical consideration I've failed to take into account?