It doesn't seem to me that many people eat hominy anymore, unless it is in the form of grits. When I was growing up, my Mamaw loved hominy and made it quite often. Of course, I have kicked the recipe up a notch. I hope you enjoy this recipe. If you have never had hominy, give it a try!
Skillet Fried Hominy
2 cans white hominy
2 Tbsp. real butter
1/4 stalk celery, diced into very small pieces
4 - 6 baby carrots, diced into small pieces
1 Tbsp. minced onion flakes
4 Tbsp. Campbell's Cream of Chicken soup + 1 Tbsp. water
1 tsp. salt
1 tsp. ground pepper
Drain hominy completely. In skillet over medium heat, place butter, celery, carrots, onion flakes, and sauté until they are softened. Add the drained hominy and sauté for about 5 or 6 minutes more. Add salt and pepper. Beat the Cream of Chicken + the 1 Tbsp. of water together and pour into the skillet. Continue cooking until it is heated through and the soup has cooked down and thickened. It will stick to the hominy and give it a full, rich flavor. Remove from heat and serve.
Fun Fact: Hominy is hulled corn with the germ removed. The early pioneers in North America soaked the kernels in weak wood lye until the hulls floated to the top. They can be pureed and served as grits, fried whole, or shaped into patties and fried.
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