Baked Hominy Casserole

This is excellent, almost like a corn pudding.

Baked Hominy Casserole
6 to 8 servings
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about 1/4 cup unsalted butter
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
4 green onions, chopped
1 (15-ounce) can whole yellow or white hominy, drained
1 (8-ounce) can cream-style corn
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon freshly ground black pepper
5 eggs, beaten until frothy
3/4 cup milk
3/4 cup whipping cream
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Preheat oven to 350 degrees F. Butter a 13 x 9-inch baking dish; set aside. Melt butter in a heavy 10-inch skillet over medium heat. Add green and red pepper and green onions. Cook until vegetables are slightly wilted (about 5 minutes). Set aside. In a medium-sized bowl, combine hominy, corn, sugar, salt, Tabasco sauce, black pepper, eggs, milk, cream and cornstarch mixture. Stir to blend. Add bell pepper mixture; stir well. Pour mixture into buttered baking dish and bake in preheated oven until custard is firm and a knife inserted in center comes out clean (about 1 hour). Serve hot.