Recipe by Bone Man
This is nice "scratch" casserole, inspired by the great James Beard, and slightly modified by yours truly, which can be either offered as a side dish with supper or, served by itself for brunch. It also makes a nice covered dish to take to family reunions, etc. I especially like it because it incorporates no "can of soup" and, it's a particularly good way to get the kids to eat hominy. It also fits the "something different" bill!
Top Review by TxGriffLover
Bone Man, this is so good! I scaled this back for just the two of us, using only 1 can of hominy and 12 oz of frozen corn. I used one small 4 oz. can of the green chilies, and I also roasted a couple of jalapenos, seeded and chopped them. They added some smokey peppery flavor. I already had some chive butter made up so I used that instead of plain butter, and also added a few tablespoons of minced vidalia onion. I did not have any chervil so I substituted Smoked Chipotle Seasoning. This made a delightful casserole. I might try adding some cumin next time around, as I certainly will make this again. I served this along side your Mogambo Cornish Hens #147581 for an excellent meal to celebrate DH's birthday. We finished with a remarkably simple but so delicious Frosted Cherry-Cranberry Pie #179018 that will also be a repeat in our home. Thanks for your recipes, Bone Man...I certainly will be checking more of them out.
- 24 ounces frozen corn, whole kernel
- 45 ounces hominy, drained and rinsed, divided
- 1⁄2 teaspoon black pepper, freshly milled
- 1⁄2 teaspoon salt
- 12 tablespoons diced green chilies (divided)
- 12 tablespoons sour cream (divided)
- 1 1⁄2 cups monterey jack cheese (shredded, divided)
- 9 tablespoons butter (softened and divided)
- cooking spray
- 1 teaspoon dried chervil
Directions See How It's Made
- Spray a tall-sided casserole dish with cooking spray. Layer in 1/3 of the hominy and then 1/3 of the corn. (NOTE: you can use canned corn -- just drain it but don't rinse it). Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. Finally, Dot this layer with 3 tablespoons of the butter.
- Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
- Make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil.
- Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes. Allow it to stand for just a few minutes prior to serving.