Category: Hominy

Ingredients:

1-2 tablespoons butter
2 medium zucchini squash, cubed
2 medium yellow squash, cubed
1 medium onion, diced
1 fresh poblano or Anaheim pepper, seeded, diced or 1 can diced green chilli’s
1-2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon pepper
1 can (10 ounces) corn, drained or (1 1/4 cup freeze dried corn)
1 Cp Hominy(cooked or freeze dried)
⅓ cup half and half
1 Tb flour
½ cup Colby jack cheese, shredded

Instructions:

Melt butter in a large non-stick skillet over medium-high heat. Sauté squash and onion in butter for 3-4 minutes.

Add the green pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn. Add salt, pepper, corn , cooked hominy and half and half. Sprinkle on flour, stir to combine.

Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.If using freeze dried corn and hominy you may need more cream.

Remove skillet from burner. Sprinkle cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.

Serve warm. Optionally, sprinkle with more cheese (queso fresco is great) or cilantro!

Check for debris like you would beans.
Soak kernels 6-8 hrs
Rinse till Clear – Drain

in a pot cover kernels with 3 inch waters and boil.
Turn down to simmer for 2 hrs.

 

Ingredients:

10 ounces frozen/defrosted chopped spinach (may substitute 12 ounces fresh baby spinach)
4 ounces best-quality sliced bacon
2 cups whole milk
2 cloves garlic, chopped
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup dried, quick-cooking grits
20 ounces canned hominy, broken up into separate kernels (3 cups)
1/2 cup freshly grated Parmigiano cheese
1/4 cup flour, for coating
3 tablespoons rendered bacon fat
3 tablespoons canola oil

Directions:

Grease a 9-by-13 baking dish with cooking oil spray.

Cook the spinach according to the package directions. Drain, rinse with cool water and squeeze the water out of it. The yield is about 3/4 cup. (If using fresh spinach, cook in boiling water for 3 minutes. Drain, rinse with cool water, squeeze the water out of it and chop.)

Fry the bacon in a medium skillet over medium heat until nearly but not quite crisp. Blot on paper towels and chop. Reserve 2 tablespoons of the rendered bacon fat.

Combine the milk, garlic, onion powder, nutmeg, salt and pepper in a large saucepan over medium-high heat. Bring to a boil.

Slowly stir in the grits and cook for 5 minutes, stirring constantly, until they are quite thick and bubbling.

Add the spinach, hominy, Parmigiano and chopped bacon and cook for 2 minutes, stirring constantly.

Spread the mixture evenly in the prepared dish. Refrigerate to cool completely.

Preheat the oven to 200 degrees; put a serving dish in it to warm.

Spread the flour on one plate; line another plate with paper towels. Have a third empty plate at the ready.

Use the biscuit cutter to cut the hominy into 12 rounds. Push together the remaining hominy so you can cut out 8 more cakes.

Coat them in flour on both sides, shaking off any excess and transferring them to the empty plate as you work. Discard any unused flour.

Heat 1 tablespoon of the reserved bacon fat and 1 tablespoon of the oil in a large, nonstick sauté pan over medium-high heat.

Once the mixture shimmers, arrange 7 of the coated hominy rounds in the pan; cook for 3 minutes, until quite brown. (Be careful; the hominy might pop.)

Turn the cakes over and cook for 3 minutes on the second side, until browned and crisped.

Transfer to the paper-towel-lined plate to blot briefly, then transfer the cakes to the serving dish in the oven. Blot the cakes on the paper towel-lined plate and keep them warm in the oven.

Wipe the pan out; repeat the process twice with the remaining bacon fat, oil and coated hominy cakes (the last batch will have 6 cakes).

Serve warm.

Taste of home  Yield:6

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a saucepan, sauté onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

 

Recipe 1:

Southern-style sautéed hominy is a quick, savory side dish often featuring bacon grease, onion, and garlic, typically cooked until the hominy is hot and slightly browned. Common variations include Cajun seasoning, diced tomatoes with green chilis, or butter and black pepper. [

Classic Southern Fried Hominy (Appalachian Style)

• Ingredients: 6 slices bacon (chopped), 2 cans (16 oz) hominy (drained), 2 scallions (diced), salt, and pepper.
• Instructions: Fry bacon in a heavy skillet until crisp. Stir in drained hominy and salt; cook for 5 minutes, stirring frequently. Add pepper and scallions, stirring for another 5 minutes until browned.

Cajun Hominy Skillet

• Ingredients: 2 slices bacon (cooked, crumbled), 2 tbsp bacon drippings, 1/2 cup onion (chopped), 1/2 cup celery (chopped), 1 can (10 oz) diced tomatoes with green chilis, 2 cans hominy (drained), 1/2 tsp Cajun seasoning.
• Instructions: Sauté onion and celery in bacon drippings until tender. Add drained hominy, tomatoes with chilis, garlic powder, and Cajun seasoning. Simmer for 15 minutes, then top with crumbled bacon.

Other Popular Southern Sauté Variations

• Simple Buttered: Sauté drained hominy in 1 tbsp bacon grease and 1 tbsp butter, seasoned with plenty of black pepper.
• Cheesy Hominy Casserole: Melt butter, garlic, and add flour to form a roux, then add evaporated milk and cheese. Mix with hominy, jalapeños, and bacon, then bake at 350°F for 25 minutes.
• With Pork Chops: Sauté hominy in leftover pork chop grease until hot.

Tips for Success

• Drain Well: Ensure the hominy is well-drained to allow it to fry properly rather than steam.
• Yellow vs. White: Both work, but yellow is often preferred for a richer flavor.
• Iron Skillet: A cast-iron skillet is ideal for developing the best flavor

Recipe 2

Yield: 4-6

1 1/2 Pound Bacon, Cut into Lardons
1 lb Bag of Frozen 3 Color Pepper & Onion Strips Blend Vegetables
Hot Pepper, to Taste (Optional)
2 Cans Yellow Hominy, Drained and Rinsed
2 Cans White Hominy, Drained and Rinsed
Sea Salt, pepper to Taste
Water

On high heat, fry out your bacon in a large skillet. As the bacon begins to brown, reduce the heat and cook slowly until the bacon is perfectly brown and crisp. Remove bacon from the skillet onto a paper towel-lined plate. Toss in the pepper and onion medley blend (sometimes marketed as fajita blend). Toss in your (optional) cut-up hot pepper (Ken used a red Hungarian Wax Fruit pepper since it has the ideal level of heat for this dish and phenomenal flavor). Raise heat back to high and cook until the onions are translucent and begin to brown. Toss in the drained and rinsed hominy. Cook the hominy until the kernels start to turn translucent. Toss in the bacon. Season with salt and black pepper to taste. Add water until the hominy is no longer translucent, the oil is no longer visible, and the ingredients of the dish start to come together from the release of the starches out of the corn. Serve hot.