Hominy Cakes

Donna Cochran


Surprisingly delicious

☆☆☆☆☆ 0 votes
10-14 cakes depending on size
25 Min
30 Min
Pan Fry


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2 c
hominy (rinsed and drained)
3/4 c
purple onion (cut in 1/4 inch dice)
3 stalk(s)
green onions (trimed and minced)
1 1/2 tsp
minced garlic
2 Tbsp
1 c
1 c
panko breadcrumbs
3/4 c
provolone cheese, shredded
3 Tbsp
olive oil
1 Tbsp
ground cumin
1/4 tsp
1/2 tsp
jalapeno pepper, seeded and minced

How to Make Hominy Cakes


  • 1Puree the hominy in food processor until no whole kernels remain.

    or you can mash with a masher or fork
  • 2Heat a medium saucepan and add 1 tablespoon olive oil.
  • 3Add the green and red onions, garlic, jalapeno, cumin, cayenne, cinnamon, salt and cilantro; saute until softened and turn translucent.
  • 4Mix with the hominy and fold in the cheese and 1 egg.
  • 5To test the seasoning fry a little of the batter and taste, adjust seasonings if needed.
  • 6Proportion into 2-ounce cakes.
  • 7Pour the flour into a dish.
  • 8In a second dish, beat the remaining 2 eggs with 1 tablespoon water.
  • 9In a third dish pour the Panko crumbs.
  • 10Coat each hominy cake first with flour, then dip into the egg wash, then roll in the panko crumbs.
  • 11Heat the remaining 2 tablespoons olive oil in a skillet until very hot.
  • 12Enjoy

Printable Recipe Card

About Hominy Cakes

Main Ingredient: Vegetable
Regional Style: Southern

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