Hominy Cakes

Donna Cochran


Surprisingly delicious


☆☆☆☆☆ 0 votes

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


  • 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
  • 3
  • 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
  • 1/2
    jalapeno pepper, seeded and minced

How to Make Hominy Cakes


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

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

Printable Recipe Card

About Hominy Cakes

Main Ingredient: Vegetable
Regional Style: Southern

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