Hominy Casserole

This hominy casserole is rich, creamy, slightly spicy, and loaded with cheesy goodness! With an added tang from sour cream, it's a delicious combination that deserves a spot at every holiday dinner table!

What Is Hominy?

Before we dive into the recipe, let's go over what hominy is in case you're not familiar with it. Hominy is basically puffier corn with a slightly different texture and flavor. It's the whole kernels of dried field corn, also known as maize, and is treated with an alkali solution. This makes the kernels puff up and gives them a chewy texture and slightly nutty flavor.

Why You'll Love This Recipe

The delicious combination. This recipe takes hominy to a whole new level! The balance of creaminess and cheesiness in the filling, with the nutty hominy flavor and slight spice from the jalapenos, makes every bite addictive.  

It's so simple. Literally, the only thing you have to do to make this recipe is mix the five ingredients together, and then the oven takes care of the rest. It's effortless, making it the perfect side if you're cooking a more involved meal.

A guaranteed winner. Everyone loves a casserole, especially one with this much flavor! I seriously haven't had anyone who's tried this cheesy hominy casserole not love it. Even my younger cousins fill their plates with it, and they're such picky eaters!

Ingredients

• Canned hominy- you'll need to rinse and drain it before starting the recipe.
• Sour cream- to add creaminess and flavor to the filling.
• Jalapenos- for that addictive spice. I used canned diced jalapenos, but you can use fresh ones if you want. Just make sure to remove the seeds.
• Shredded Monterey Jack cheese- the cheesy element for the filling.
• Grated parmesan cheese- for topping the casserole.

How To Make Hominy Casserole

Step 1: Prep. Preheat the oven to 350ºF and grease a two-quart baking dish with nonstick cooking spray. Add the canned hominy, sour cream, jalapeños, and Monterey Jack cheese to a large bowl. Give everything a good mix with a spoon until the ingredients fully combine.

Step 2: Assemble and bake. Spoon the hominy mixture into the prepared baking dish and spread it out evenly. Top the mixture with the parmesan cheese and bake for 1 hour or until the top is golden and bubbly. 

Step 3: Serve. As soon as the casserole is baked, serve warm with any sides you want, and enjoy!

My Pro Tips To Make The Best Recipe

• To make it even spicier, add a teaspoon of cayenne pepper and a few green chilies. You can use shredded pepper jack cheese too.
• I always use full fat sour cream for the creamiest dish, but you can swap it for Greek yogurt if you want to make it a little healthier.
• Serve the casserole with some tortilla chips or these air fryer tortilla chips. Just spoon some of the casserole onto the chips. Trust me, it's amazing! 

How To Store and Reheat Leftovers

In the fridge: If you happen to have any leftovers, this casserole stores really well. Just transfer it to an airtight container and refrigerate for about 4 days.

In the freezer: To keep it for longer, let the leftovers cool completely, then store it in a freezer-safe bag or container for up to 4 months in the freezer.

Reheating: I've found the best way to reheat the casserole is to stick it back in a casserole dish and warm it in the oven at 350°F oven for about 10 minutes or until the cheese melts again. To reheat a single serving, you can just microwave it in 20-second increments until warm. 

Frequently Asked Questions

Is canned hominy good for you?

Yes, hominy is a great source of fiber, has some protein, and is more nutritious than the majority of other corn products.

What can I serve with this recipe?

It goes really well served on the side with any Mexican or Southern dishes like this Tex Mex casserole, Mexican chili, Southern meatloaf, and fried chicken.

More Casserole Recipes To Try Next

• Corn casserole with cream cheese
• Mexican street corn casserole
• Chicken broccoli stuffing casserole
• Taco cornbread casserole
• Mixed vegetable casserole
• Southwest chicken casserole