- 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 milk
- 1 cup (4 ounces) 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. Yield: 6-8 servings.
Reviews for South Coast Hominy
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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.
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.