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!!


  • 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


  • 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