The first time I tasted this dish, I couldn't eat enough. It's something my stepmother has prepared for a long time. Whenever I fix it, there are never any leftovers.
- 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.
Originally published as South Coast Hominy in Country Extra May 1997, p49
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