Hominy Casserole

If you’ve never cooked with hominy before, this casserole is a great place to start. Golden hominy has a chewy, slightly puffed texture that soaks up flavor like nobody’s business, and here it gets stirred into a creamy base of sour cream, cheddar, milk, and green chilies before baking until bubbly.

The cumin and green chilies give this a Southwestern backbone without any real heat. It reads more comfort food than spicy, with that warm earthiness running through every bite. Sauteing the onion and garlic first builds a savory foundation that raw aromatics just can’t match.

Don’t skip the final sprinkle of cheddar on top right out of the oven. That melty, golden layer across the surface is the best part.

Kitchen Tips

• Drain and rinse the canned hominy well. Excess liquid will make the casserole watery instead of creamy.
• Full-fat sour cream holds up best in the oven. Low-fat versions can break and get grainy when baked.
• Use sharp cheddar for a stronger flavor that punches through the richness of the sour cream.
• This reheats well in the oven at 325°F (160°C) covered with foil.

Variations

• Add cooked chorizo or ground beef to turn this from a side into a main dish.
• Stir in a drained can of black beans and serve as a Tex-Mex rice bowl topper.
• Use pepper jack cheese instead of cheddar for more kick.