Published by Amistad
“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.”
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.
Serves4 to 6
Total Timeunder 30 minutes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturesavory, smoky
- 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
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.
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.
1991 Eric V. Copage