This hominy au gratin is a cheese lover’s dream. Canned white or yellow hominy is stirred into Cheddar cheese sauce and baked until golden and bubbly. A great side dish for any Southern menu as well as for chicken, ham, pork, beef. A quick, delicious recipe.
Hominy au Gratin
- Quick Glance
- 20 M
- 1 H
- Serves 4
Adjust the oven rack to the center position and preheat the oven to 425°F (220°C). Oil a 9-by-13-inch (23-by-33-cm) baking dish.
Dump the hominy in a colander and rinse to remove the taste of the can.
Dump the butter and milk in the saucepan and bring to a boil over medium heat. Quickly whisk in the cold cornstarch mixture and whisk until the milk mixture thickens. Remove the pan from the heat, add 1 cup cheese, and stir until it melts, about 30 seconds. If you prefer a thicker sauce, add more cheese. Then stir in the nutmeg, salt, and pepper. Taste for seasonings and adjust as desired.
Spoon just enough of the cheese sauce over the bottom of the baking dish to cover it. Then add the rinsed and drained hominy to the dish and pour the remaining cheese sauce over the top. Shake the dish a few times to help the sauce to settle. Sprinkle evenly with the remaining cheese and bake until bubbly and browned, 30 to 40 minutes.
Let the hominy au gratin rest for about 10 minutes before serving—and try to show an ounce or two of modesty when the compliments fly.
Recipe Testers' Reviews
This was good and easy. It's like a hominy mac and cheese. Because it's just like mac and cheese, I'd definitely making this again.
I wasn't born in the South, but I was certainly raised in the South, living there from the time I was a toddler until graduation from college. Because of that, I was surrounded by that ultimate Southern dish: grits. As any Southern cook knows, grits are nothing more than ground up hominy. I never understood the appeal. Because of that, I did not hold out a whole lot of hope for this dish. I was pleasantly surprised. The dish is not strongly flavored; I definitely added a lot of pepper to mine. It is a nice, basic, and extremely easy to make, side dish. I did try the recipe twice, but did not have any ham to add, so instead I browned some breakfast sausage and mixed it in before topping with cheese and popping it in the oven. Put it on a plate with some scrambled eggs and a biscuit and I was a happy camper.