Cheesy Hominy Casserole

Hominy is an ingredient that has really surprised me. When I first used it a few years ago, I wasn’t sure I’d like it, not to mention what the rest of the family would think of it. But we learned we loved it! It’s interesting texture and flavor ended up being a winner with all of us. Since then, I’ve used it in several different soups and stews and it always adds a great textural interest that we all enjoy.

But until now, hominy has always just been an interesting addition and never the star attraction. I wanted to change that and decided I could come up with a fun hominy-based side dish to go along with tacos. It turned out really well and we all enjoyed it. The original side dish was perfect with our taco dinner and the leftovers made a great side along with eggs and bacon for breakfast.

Cheesy Hominy Casserole

  • 1 c. water
  • 1 1/2 t. salt
  • 1 1/2 c. corn meal
  • 1/2 t. cumin
  • 1/2 t. black pepper
  • 1 15 oz. can hominy, drained
  • 1 1/2 c. shredded Colby-Jack cheese, divided

1. Bring water to a boil. Stir in salt and corn meal. Remove from heat and whisk until smooth, about 1 – 2 minutes. Stir in cumin, pepper, hominy and 1 c. shredded cheese.

2. Transfer to a small casserole dish and top with remaining cheese. Bake at 350 degrees for  about 15 minutes, until cheese is fully melted and the edges are just turning brown.

There are a few options here – if you like mushier, you can just serve it straight from the pan or if you’d like it to have a more “set” consistency, you can let it bake longer.

3 thoughts on “Cheesy Hominy Casserole

  1. I love your recipes. I tried this hominy one though and was wondering if one cup liquid is all you used for this. It seems so dry with the 1 1/2 cup cornmeal added?

  2. I am thinking the same thing with the 1 cup water to 1.5 cups corn meal but here goes nothing. Wish me luck! 🙂

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