Easy, creamy and cheesy Hominy Casserole is a side dish that is sure to impress. This is not your average dish, it takes hominy to a whole new level!
This southwestern dish is necessary when serving anything with a Mexican or southwestern flare. Pair it with Stuffed Poblano Peppers, Homemade Empanadas and Homemade Beef or Chicken Chimichangas! It’ll help create a festive atmosphere for your meal.
Baked Hominy Casserole
I love trying new side dishes and this one became an instant favorite. This recipe comes from my friend’s grandma. It’s their families favorite side dish for Thanksgiving. Whether it’s thanksgiving or a BBQ this is going to be an instant hit. It’s creamy, cheesy and luscious. The subtle spice is just right, not to spicy, and not too mild. The chewiness of the hominy is tender and satisfying. It’s just the perfect dish that’s warm and enticing.
If you have never had hominy before this is the perfect gate way recipe. It’ll hook you immediately. You’ll be looking for new ways to use this vegetable. The chili and cheese is addicting and the chewy nutty flavor of the hominy is distinctive. Hominy is uniquely equated with Mexican, southern and southwestern style of cooking. This may make you feel like putting on some cowboy boots and start saying y’all!
What is Hominy?
Hominy is often found in Mexican and southern cooking, it looks like puffy giant corn but doesn’t quite taste like corn. It has a more nutty, chewy texture that is unique and yet addictive. It’s a fun ingredient to work with, so what exactly is hominy?
Hominy looks like corn, because starts with corn. Not the type of sweet corn we are used to eating on the cob, but field corn, which is harder and full of more starch. Corn that has undergone a special chemical process that removes the tough outer hull. In this process the corn puffs up to twice its size. This technique allows the corn to be used in cooking with ease.
Mexican Hominy Casserole Ingredients
Although hominy may not be something you’ve thought about using in a casserole before, but the ingredients can easily be found. Look for hominy at your local grocery store in their Mexican food area or canned vegetable area. They can usually be found in the same area as the green chilies, which is convenient since you need those too! This is a simple easy to through together recipe. In no time at all you’ll have it done!
- Hominy: This recipe calls for two cans, I used one can of white hominy and one of golden hominy. But you can use whichever works for you, or what you can find. Be sure to rinse and drain your hominy before using.
- Sour Cream: Creates a creaminess and gives it a slight tang of yumminess.
- Can Diced Green Chilis: You can buy green chilis in various degrees of heat. Buy the one that suits you best.
- Monterey Jack Cheese: It has a good subtle but flavorful taste, which is perfect with the hominy.
- Parmesan Cheese: Adds a bit of saltiness and sharpness to the dish.
Making the Hominy and Green Chili Casserole
Once you throw this together, which will take minutes, the oven does all the work and you’re set. Hot and bubbly right from the oven it’s so inviting. But I do recommend letting it cool a bit before eating, don’t want to burn your mouth. Yes, you’ll need a bit of patience to wait for it to cook, but it’ll be so worth it.
- Mix: In a medium sized bowl combine the hominy, sour cream, green chilis and Monterey jack cheese.
- Spread: Place in a lightly greased 2 quart casserole dish.
- Top: Sprinkle the top with the parmesan cheese.
- Bake: In a 350 degree oven bake for 1 hour or until golden and bubbly.
Popular Hominy Questions
- How can you find it? You can find hominy in both the canned version as well as the dried version, like dried beans. Both are readily available and great to cook with. Many like the taste and texture of cooking hominy in the dried form. You’ll cook it exactly the same as you would dried beans.
- What is it used for? Dried ground hominy is used for corn tortillas, masa, tamales and coarse ground hominy is also known as grits. Fine ground hominy is used as a thickener for soups and stews.
- How to eat it? Besides this amazing casserole, hominy is most often found in a Mexican stew called posole. Warm it up and eat it with a bit of butter and salt and pepper, it’s yummy. Add it to soups and dishes that call for corn for a different taste and texture. And grits can be cooked as a morning porridge with cinnamon and sugar or savory with cheese and garlic.
- Is it good for you? The soaking in an alkaline solution actually allows the corn to be absorbed in the digestive tract, unlike corn which can pass right through you. It’s high in B vitamins, fiber and the soaking adds calcium. It’s low in calories, sugar and fat, making this a great ingredient to work with.
Tips and Variations For Easy Hominy Casserole
This dish is super flavorful as is, but you can spice it up and add to it to make it your own. Here are some ideas.
- Spice it up or down: Mix up the spice a bit, add cayenne, cumin, and lime juice for a bit of a kick. Sprinkle with cilantro when it comes out for flavor. Use canned jalapeños instead of canned green chilies for even more heat. If you don’t like the heat, use mild green chilies.
- Add Veggies: If the hominy isn’t veggie enough add diced zucchini or peppers for a bit more of a vegetable umph.
- Cheese: Monterey jack is a classic cheese used in southwest cooking, but you can use cheddar, pepper jack or colby jack as well. Try a mixture of cheeses if you like to experiment.
- Make it a Main Dish: Turn this side dish into a main dish by adding some protein. Cook up some chicken, chorizo, or kielbasa and stir into the hominy mixture before baking and now you’ve got a side and main dish all in one. Throw in some fruit, homemade horchata and ooey gooey chocolate chip cookies and dinner is done!
- Storage: Leftovers will keep in the fridge in an airtight container for up to 4-5 days. Rewarm in the microwave.
More South Western Inspired Recipes
If there’s one thing I know, Americans love their Mexican, and south western food. It’s spicy, flavorful, and usually super easy. There are so many tastes, textures and flavors to please everyone in these food categories. It’s usually a staple in most recipe rotations. Try adding these to your favorites.
- Beef Taco Salad
- Easy Shrimp Tacos
- Mexican Pasta Salad
- Chicken Tortilla Soup
- Chili’s Copycat Skillet Queso
- 2 30 ounce cans hominy, rinsed and drained I used one white hominy can and one golden hominy
- 1 cup sour cream
- 1 6 ounce can diced green chilis
- 2 cups monterey jack cheese shredded
- 1/2 cup Parmesan Cheese shredded
- Preheat oven to 350 degrees. In a medium sized bowl combine hominy, sour cream, green chilis and Monterey Jack cheese. Spread evenly into a 2 quart casserole dish. Top with Parmesan Cheese.
- Bake for 1 hour or until golden and bubbly.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hi, Ed! If Alyssa doesn’t mind, I would like details on quantities of your items , how you would incorporate in Alyssa’s recipe. I’m excited about using my favorite…addictive salsa verde/green salsa! GREAT idea! Thanks!
At the moment, I’m without an oven. Can this casserole be made in the microwave? If so, how long to cook?
This casserole needs to be cooked in the oven. But if you want some recommendations on meals that you don’t need an oven for, send me an email at firstname.lastname@example.org and I will send you some of my favorites!
Great minds think alike! On a quick trip to the grocery, I saw a can of hominy in the Mexican food aisle. On the way home I concocted a recipe in my mind for a Mexican casserole. As I sat at my pc eating the meal I decided to see if there were recipes for the dish I prepared. Mine and the one shown are very close on ingredients except I used mild verde sauce, a couple of pickled jalapenos, and Mexican cheese. It turned out really good. My wife who has never been a hominy fan was very impressed.
Now for the story. I’m a very old man who loves to cook. So old that long before we had electricity in our rural community, all kinds of food were preserved by canning, drying (dehydrating),etc. I helped my mother make hominy in a black kettle in the yard using Red Devil lye and ashes. We then canned it in a pressure cooker,
we ate it most often as a side dish with nothing more than butter, salt, and pepper for seasoning. however, sometimes my mother would make a main dish by adding cheese or sausage, which we also had canned.
My husband brought home a giant can of hominy which I have never had before. This recipe was a great introduction for my kids who are new food adverse. This tastes like it belongs at a church potluck, so easy and comforting! I made it with mozzarella because that’s what I had on hand. Great side dish!
Alyssa, this is a good recipe! I didn’t need 8 servings so I made half. I used white hominy and cut back on the cheese because I don’t need that many calories and it’s still delicious, especially after I topped it with chopped green onions for a little bit of color. Thanks for sharing this. I’ll make it often. Oh, the carbohydrates listed in your nutrition information is incorrect.