South Coast Hominy
Total TimePrep: 25 min. Bake: 30 min.
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- Dash cayenne pepper
- 1-1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 can (15-1/2 ounces) white hominy, drained
- 1/2 cup sliced ripe olives, optional
- 1/2 cup dry bread crumbs
- In a skillet, saute onion and green pepper in 3 tablespoons butter until tender. Add flour, salt, mustard and cayenne; cook and stir until smooth and bubbly, about 2 minutes. Gradually add milk; bring to a boil. Boil for 2 minutes, stirring constantly. Stir in cheese until melted.
- Remove from the heat; add hominy and olives if desired. Pour into a greased 1-1/2-qt. baking dish. Melt remaining butter and toss with bread crumbs; sprinkle over hominy mixture. Bake, uncovered, at 375° for 30 minutes or until golden.
Nutrition Facts1 each: 211 calories, 13g fat (8g saturated fat), 40mg cholesterol, 766mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 6g protein.
Jan 16, 2012
I've made this recipe for years. My family loves it. Although leery at first (my then teenaged daughter called it 'gloopy-loop'), after one taste they were won over. To satisfy their tastes, I left out the onion, green pepper, and olives. Now that my husband and I are empty-nesters, I have added back the onion and green pepper. Delicious, and if you aren't a fan of hominy, try this.
Jan 14, 2009
No comment left
Jan 4, 2008
I grew up eating and loving hominy, but my family weren't thrilled with it until I made this recipe. Now it's a favorite that I make at least once a month.