{"id":100054,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hominy-casserole\/"},"modified":"2024-09-04T12:03:06","modified_gmt":"2024-09-04T17:03:06","slug":"hominy-casserole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hominy-casserole\/","title":{"rendered":"Hominy Casserole"},"content":{"rendered":"
\n

Elevate your comfort food game with this delectable recipe for hominy casserole. This dish takes the humble hominy and transforms it into a creamy, cheesy delight that will have everyone around the dinner table asking for seconds.<\/p>\n

In just 30 minutes, you’ll have a piping-hot casserole that serves 10, making it the perfect dish to prepare for potlucks, family dinners or meal-prepping for the week ahead.<\/p>\n<\/div>\n

\n

What is hominy?<\/h2>\n<\/div>\n
\n

Hominy<\/a> is made from dried field corn kernels that undergo a process known as\u00a0nixtamalization, where the corn kernels are soaked in lye or lime solutions. This causes the kernels to swell and soften, while also removing the hull and germ, making them more digestible.<\/p>\n<\/div>\n

\n

Hominy is a commonly used ingredient in Mexican dishes like pozole;<\/a> it’s also used to make masa, the naturally gluten-free flour used for corn tortillas and tamales. In the American South, you’ll find hominy used in side dishes, stews and casseroles like this one.<\/p>\n<\/div>\n

\n

Ingredients for Hominy Casserole<\/h2>\n<\/div>\n
\n