| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Butter, for greasing the pan
- 8 slices bacon, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- One 30-ounce can hominy, drained and rinsed
- 3/4 cup half-and-half
- Hot sauce, to taste
- 1/2 cup grated Cheddar
- 1/2 cup grated Monterey Jack cheese
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
- In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
- Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 66 mg |
| Sodium | 962 mg |
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 66 mg |
| Sodium | 962 mg |
Reviews
Love this recipe as is!
I added more cheese bc amount was too skimpy. Although this tasted good, there was a bit of liquid in bottom of pan after baking that I had to pour out. Perhaps heavy cream would have been better than half and half. I love hominy in soups and stews, perfect in Posole soup that I make, but it works better in my opinion as a support ingredient added to recipes….not the main headliner. With potatoes or a vegetable, this recipe might have been better, but not with only hominy.
Absolutely delish. Will be my new go to side for BBQ and grilling season. A must try!
Such a nice change from my standard hominy casserole recipe (sour cream, green chilies). I cut back on the bacon quantity and it was still bacon-y, salty delicious.
This is so good as any side for any occasion at any time of year. Super easy to make!! Love the flavors even better the next day!!
Fantastic recipe! We loved it! Couldn’t tell it was hominy.
It’s Hatch Chile time in Texas. Used Hatch Chile bacon and some smoked chopped up Chiles. So good! Next morning warmed up a single portion and served with a fried eggs on top. Made my husband happy.
It was amazing me and my siblings and my parents love this dish
Made this for a Thanksgiving side dish. I didn’t have red pepper but I had some fresh roasted green chiles and used cream of bacon soup instead of half and half. The hot sauce added just the right amount of tang. Will make this again.
This is DELICIOUS! I’ve never tried hominy before this, so I took a taste of one before I added it to the skillet. It didn’t have much of a taste, so I dont understand the other reviews saying how bad it tastes. They’re missing out on an amazing dish. Thanks for this awesome recipe!