May 10 2016
I wasn’t going to post tonight’s supper; I had some taco meat leftover to use and was having soft corn tacos. I needed some sour cream and shredded cheese so while at the grocery I picked up a can of yellow hominy to have as a side.
I have always just fried the hominy in butter with salt and pepper and liked to have a ham steak and fry the hominy in the skillet after frying the ham. I don’t know why I never thought of trying it in a different way; I guess I have been in a hominy rut all my life! I searched on hominy recipes and there were a lot of them for hominy casseroles. I looked at 4 or 5 and they were all similar. Most called for two cans of hominy and I just happened to have a can of white in my cupboard. The following was my adaption.
2 15 oz. cans hominy, drained, yellow, white or a mix
1 4 oz. can of chopped green chilies
¼ cup chopped onions
1 cup shredded cheese, I used 4 blend Mexican
4 heaping Tbs. sour cream
Salt and pepper to taste
A few pats of butter to press in
Cajon seasoning to sprinkle on top
Mix first six ingredients together and pour into a greased 8 or 9 inch casserole dish. Press the butter down in and top with some Cajun seasoning. Bake uncovered, in a 350 deg. oven for 45 minutes or until edges starting to brown. This makes a great side dish for Tex-Mex, Mexican or BBQ.
Note: For me it was a little too creamy the wife liked it. Next time I may cut back on the sour cream or even add an egg and cracker crumbs for it to set up more.
The taco meat didn’t have onions in it so I sautéed some onions in a little olive oil added the taco meat and some Heinz Chili Sauce to moisten. I toasted the corn tortillas on my CI griddle and made them up for the wife and me; some taco meat, shredded 4 blend Mexican cheese, lettuce and sour cream.
That was pretty good for leftovers and was glad I found a new way to have hominy and thought it was good enough to share!
Smokin Don
