Don’t know if it is just us or not, but hominy versus corn is a big debate in our family. It seems that either side is love or hate. There is no in-between, but Nana is closing the divide. Her many corn recipes give us a variety of options, but she doesn’t have many hominy recipes. She enjoyed making this recipe with some of our garden-fresh peppers. Yes, we’re still getting peppers out of the garden!!
Ingredients
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1 garlic glove, minced
- 1 cup shredded cheddar, divided
- ½ cup sour cream
- ½ cup cream or whole milk
- 4 ounces green chilis
- (roasted, peeled, and chopped)
- ¼ teaspoon ground cumin
- 3 – 15-ounce cans hominy, drained
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Sauté onion in oil until transparent. Add garlic and sauté one more minute.
- Remove from heat and add half the cheddar and remaining ingredients. Mix well.
- Pour into a greased 9×13.
- Sprinkle with the remaining cheddar.
- Bake uncovered for 30 minutes or until heated through.
Use half white hominy and half golden hominy to add to the eye-appeal.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
– Psalm 34:8
how would that work with grits?
Sorry for the delay in responding. You made Nana think hard, but she likes the idea. The flavor profile sounds delicious, but she’s never tried this exact recipe with grits. She would recommend cooking grits as directed, then add to this recipe when it asks for the hominy. She is a little afraid that this recipe may have too much liquid, especially if you use milk instead of cream.
She has posted a delicious Cheesy Corn Grits recipe that you may want to try out. (http://sanctuaryfamilyfarms.com/cheesy-corn-grits/)