Texas Hominy Casserole
I bought hominy by mistake thinking it was regular corn. Everyone lost their shit when they realized it wasn't the normal corn but some jumbo mutant alien corn. We didn't sprout any extra body parts but decided we didn't want it again by itself. So we found this recipe to use it in a casserole - which might be more tolerable.
Overall, it was quite tasty. I think I added too much salt (even though I followed directions). Jessica thought it was very starchy and somewhat bland. We're still not a big fan of hominy after eating it and recommend not to make again.
Servings: 8
Prep Time: 15 m
Cook Time: 55 m
Ingredients
- 8 Slices of Bacon
- 1 sm Onion
- 1 Jalapeño Pepper seeded and diced
- 3 cloves Garlic finely minced
- 2 29 oz cans White or Yellow Hominy, drained
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 2 tsp Taco Seasoning
- 1/2 cup Half and Half
- 3 cups Mexican Blend Cheese Cheddar/Monterey Jack, shredded, divided
- 3/4 cup Green Onions sliced (just the green part), divided
Directions
- Heat oven to 375° F. Lightly spray a 9"x13" baking dish.
- In a large skillet, cook the bacon. Remove to paper towel to drain. Reserve the fat.
- Chop the bacon into bite-sized pieces and set aside.
- Add 2 Tbsp of the bacon fat to the same skillet and cook the onion and jalapeño over medium heat. Use a little more of the bacon fat, if needed.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the hominy, salt, pepper, and taco seasoning. Stir.
- Remove from the heat and add 2 cups of the cheese and 1/2 cup of the green onions. Stir to combine.
- Add the half and half. Stir.
- Mix in 3/4 of the chopped bacon.
- Pour into the lightly sprayed 9"x13" baking dish.
- Top the casserole with the remaining cheese, bacon, and green onions.
- Bake uncovered for 25-35 minutes, or until hot and bubbly.
- Serve hot as a main or a side dish.