← Back to Search Results
Southern
Confetti Hominy

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(United States)

“My mother used to make hominy,” says Mavis Young. “Before she would cook it, she’d go through this very long process: She’d take the dry corn, put them in water with potash or a little lye, then boil them, which would loosen the husk. Then she’d wash them several times to get the lye out, and take the cobs off by hand, and then wash them some more. Today I just buy it in a can.”

Yield: Serves 4 to 6

Ingredients

  • 3 slices bacon, cut into 1-inch pieces
  • 1 small onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 (12-ounce) cans hominy, drained
  • ¼ teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

1. Cook the bacon in a medium saucepan over medium heat, stirring often, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan.

2. Add the onion and bell pepper to the pan, and cook until softened, about 5 minutes. Stir in the reserved bacon, hominy, basil, salt, and pepper. Bring to a simmer, and cook to blend the flavors, about 5 minutes. Serve immediately.

Notes

If you like corn, you’ll love hominy. This plain-Jane staple of southern cooking gets the “company’s coming” treatment with a little bacon, basil, sweet pepper, and onion.


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

124kcal (6%)
347mg (14%)
18g
3g
4g (7%)
0g
1g (6%)
2g
1g
5mg (2%)
3g
3g
22mg
70mg
20mcg RAE (1%)
17mg (28%)
16mg (2%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?