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Here is a recipe we really like:
2 c. (or a 15 oz can) yellow hominy
2 t. butter
4 oz can chopped green chilies
1/2 c grated cheddar
1/2 c. sour cream
Place undrained hominy, with butter and green chilies in a saucepan. Cook until liquid has almost evaporated. Then remove from heat, add cheese. Stir well. Add sour cream. Place in greased baking dish and bake 20 minutes at 350.
Oh thank you for posting this. I must try it.
Years ago while in Okla we went to a pot luck and there were a couple of different hominy casseroles and I've wanted to make a one ever since.
Hmm ...how do you descibe hominy? It is a taste all on it's own. It is corn, but soaked in lye. I can't think of anything else like it really. I grew up eating it, so have always liked it. there is white hominy and yellow, but no difference in taste. We usually just eat it warmed up with some butter and salt & pepper. Just try it, it's inexpensive.
Forgot the Indian name for Hominy but it does sound about the same. White people adopted the process from the indians.
They took raw, hard, ripe corn, shelled it and soaked in in water that had a lot of wood ahses in it (same as lye in water) the corn soaked u the water and it losened the skin on each kernel. After that it was washed, amd washed and washed some more to get all the skin and the lye off the corn. Then it was dried..
The Iwarriors of ndians tribes of the more eastern US carried it on hunting and war parties as a staple. Soke chwewed it raw, some cooked it. It does take a while to cook and each kernel will puff up to 3-4 times it's size and look like popcorn. You can buy it dried like that way in Mexican stores, they call it Pozole or Posole. A famous Mexican dish is Pork with Pozole.
Americans can the puffed kernels. But today it is no ,onger done with lye but they soak, cook it and then soak it in lime water, that gives it almost the same flavor and then it is canned.
NO matter which method is used, it is absolutely delicious.
I make a hominy souffle I invented. Drain the canned, put into a blender, add some milk, egg yolks, salt, pepper, a bit of corn starch and turn blender on high until the homniny is of the same consistency as wet corn mush. Tehn I add the stiffly beaten egg whites, put into a buttered souffle dish abd bake. Y U M.
I also love REAL hominy grits but you just can''t find them any more. There are lots of stone ground grits, speckled grits but no REAL HOMINY grits any more.
The flavor is addicting.
Sonewhere in my diggings is a recipe I cut out of an old Grits news paper back in the late 60s. There is a recipe how to make hominy using baking soda instead of lye but I can't find the page right now. It may take me a while because I have a few large boxes full to go through. and discard some. When I do find it, I will put it on a disk and also post it here.The article also tells how to make it the old fshioned way (LOTS of workbut no doubt now theyhave machines to do it))
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