Baked Hominy and Corn

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Baked Hominy and Corn

What You Need:

6 C water

2 (8 oz.) pkgs. Red beans and rice mix

2 tbsp. butter

1/4 tsp. cayenne pepper

1 (29 oz.) can hominy, drained and rinsed

1 (12 oz.) jar pickled jalapeno peppers, drained and chopped

1 (15 oz.) can corn, drained

1 (4 oz.) pkg. Cheddar cheese, shredded

1 C corn chips, crushed

How to Make It:

Place the water in a Dutch oven over high heat.

Stir in the red beans and rice, butter and cayenne pepper.

Bring the mixture to a steady boil.

Reduce the heat to low, cover and allow mixture to simmer 20 minutes, stirring occasionally.

The beans and rice should be tender and the liquid should be absorbed.

Spray a 3 qt. casserole dish with a non stick cooking spray on the bottom and up the sides.

Set the oven temperature to 350 and allow the oven to heat.

Spread the rice mixture into the prepared casserole dish.

Layer the hominy on top of the rice.

Layer on the chopped peppers and then layer the corn over the top.

Bake 30 minutes.

Sprinkle the top with the cheese and return to the oven for 5 minutes.

Sprinkle on the corn chips and continue baking 5 more minutes.

Allow the casserole to stand 10 minutes before serving.

8 Servings

This casserole can be a little spicy for some. Tame it down by using regular pepper instead of cayenne pepper and leaving out the jalapeno peppers.

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