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December 7, 2015

Pan Fried Hominy

Hominy, this seldom mentioned vegetable has been appearing more and more in my menu, as I discover new recipes for it. In the past I've only used Hominy in posole, a Spanish style soup. But I've learned Hominy can be quite tasty in more then just soup, like today's recipe for Pan Fried Hominy.

Hominy is hulled corn from which the bran and germ have been removed by bleaching the kernels in a lye bath. It results in a chewy kernel, that has an almost creamy texture. Hominy has a long history as a traditional Native American food. Hominy, along with many other corn-based foods, were a staple of Native American tribes for centuries, and European settlers soon adopted it. Hominy eventually became very popular in the South, where it is ground to make "grits." The recipe I'm about to share with you though uses whole hominy. Hominy is sauteed in bacon grease, along with chopped green onion, then crumbled bacon is added, as well as salt and pepper, for a simple, easy, and delicious side dish. My family likes it served with pork chops, and I love heating up the leftovers, and eating it for lunch the next day.

Pan Fried Hominy


2 slices bacon
1 can white hominy, drained
2 green onions, chopped
Sea salt and fresh ground pepper to taste


Fry bacon in a medium sized skillet over medium heat until crisp. Remove from pan and set aside.
Place onion in the pan and fry in the bacon grease for 30 seconds, stirring constantly.
Add hominy, salt, and pepper, and cook for 10 - 15 minutes, stirring occasionally, until hominy starts to brown.
Taste for seasoning and serve immediately.


  1. Great recipe! I'm adding this to my recipe book.
    I LOVE hominy. I have never tried making any dishes with it. I guess because it's so simple and delicious straight out of the can. I simply pour the hominy with the juice from the can and heat it up. I serve it as a vegetable for dinner. You have my mind racing now -- hmmm, might also be good added to Mexican dishes and casseroles too.
    Thanks for sharing your YUMMY recipe,

    1. I'm hooked on hominy now Bobbioe, and have been experimenting with it quite a bit lately. I'm going to try it in a soup recipe next.


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