Real Recipes From Real Home Cooks ®

hominy au gratin

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Not just for Southerners anymore, hominy is making a comeback. Whether you like it simply with butter and salt and pepper, or in a more complicated dish, it's nutritious and inexpensive and very tasty.

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For hominy au gratin

  • 2 can
    1 lb. 14 oz. each white hominy
  • 3 Tbsp
  • 4 Tbsp
    all purpose flour
  • 1 1/2 c
  • 1/2 tsp
  • 1/8 tsp
    white pepper
  • 1/2 c
    swiss or cheddar cheese, grated
  • 1 Tbsp
    additional butter
  • 1/4 c
    additional grated cheese

How To Make hominy au gratin

  • 1
    Drain hominy in a colander; then rinse and drain again. Set aside. Meanwhile, make 2 cups of cheese sauce: melt 3 tbs. butter in a heavy saucepan, blend in 4 tbs. flour and stir over moderate heat until butter and flour foam together for 2 minutes without turning dark. Remove from heat.
  • 2
    Vigorously stir in the milk, stirring with a wire whisk until sauce comes to a simmer; simmer for 2 minutes, adding salt and pepper.
  • 3
    Remove from heat; let cool for one or two minutes and then beat in 1/2 cup of the cheese.
  • 4
    Rub 1 tbs. butter in a 2-qt. baking dish (or spray with cooking spray if preferred). Cover bottom of dish with a thin coating of sauce. Pour in hominy and cover with remaining sauce, shaking the dish to allow it to drip down into the kernels. Spread with 1/4 cup additional cheese.
  • 5
    Bake uncovered in a 425-degree oven for 25 minutes or until bubbling hot and nicely browned.