South Coast Hominy Recipe

5 2 3
South Coast Hominy Recipe
South Coast Hominy Recipe photo by Taste of Home
Publisher Photo

South Coast Hominy Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 211 calories, 13g fat (8g saturated fat), 40mg cholesterol, 766mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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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Reviews forSouth Coast Hominy

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MY REVIEW
howdu User ID: 1170706 19193
Reviewed 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."

MY REVIEW
FriedaG User ID: 1671534 39928
Reviewed 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."

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