New this month
Get the Allrecipes magazine

South Coast Hominy

"The first time I tasted this dish, I couldn't eat enough. It's something my stepmother has prepared for a long time. Whenever I fix it, there are never any leftovers."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a skillet, saute onion and green pepper in 3 tablespoons butter until tender. Add flour, salt, mustard and cayenne; cook and stir until smooth and bubbly, about 2 minutes. Gradually add milk; bring to a boil. Boil for 2 minutes, stirring constantly. Stir in cheese until melted.
  2. Remove from the heat; add hominy and olives if desired. Pour into a greased 1-1/2-qt. baking dish. Melt remaining butter and toss with bread crumbs; sprinkle over hominy mixture. Bake, uncovered, at 375 degrees F for 30 minutes or until golden.

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This dish is a meal in itself. I used panko for the breadcrumbs so the topping came out nice and crunchy. I also doubled the recipe 'cause all I could find here was a 29 oz can of hominy - I fel...

Most helpful critical review

This is not that good.

Most helpful
Most positive
Least positive
Newest

This dish is a meal in itself. I used panko for the breadcrumbs so the topping came out nice and crunchy. I also doubled the recipe 'cause all I could find here was a 29 oz can of hominy - I fel...

I love hominy but always have a hard time finding a unique recipe for it. This one is perfect. Good as a side dish, or even for dipping chips. I altered it slightly. My husband dislikes olives w...

I love it! Everytime I make it I just add in whatever veggies that I have on hand (have used shredded carrots, mushrooms, celery and tomatoes) and always turns out good. Also, I layer it in the ...

New favorite. Thanks!

My husband and sons love this recipe and always scrape the pan clean. I like it because it is so easy and quick to prepare.

This dish was very easy to prepare. The kids helped prepare it and they loved it. We served it with meatloaf muffins and fried cabbage. Very nice. Thanks

This is not that good.