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.