Go Back
The Texas Cookbook

Hominy Casserole

Updated from Mary Faulk Koock’s Texas Cookbook. This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.

Ingredients  

  • ½ cup (1 stick) butter
  • 1 cup breadcrumbs
  • ¼ cup flour
  • 3 cups whole milk
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 3 eggs, lightly beaten
  • 2 20- ounce cans hominy, white or yellow, drained (see Note)
  • ½ pound cheddar cheese, grated

Directions 

  • Heat oven to 350.
  • Melt butter in a saucepan over medium heat. While the butter is melting, add the breadcrumbs to a small bowl. Pour half the butter (¼ cup) over the breadcrumbs, and stir to combine. Whisk the flour into the remaining butter and cook, whisking, for about 2 minutes.
  • Whisk in the milk, slowly at first. Bring to a simmer, and simmer for 5 minutes, until very slightly thickened. Season with paprika, salt, and pepper. Let cool, and whisk in the eggs.
  • Grease a 13-by-9-inch baking pan. Add a layer of hominy, a layer of sauce, and a layer of cheese; repeat three times, and top with the buttered breadcrumbs. The casserole will be very soupy, but it will thicken quite a bit in the oven.
  • Bake for 45 minutes, or until the sauce is bubbling and the casserole is set. You may brown the breadcrumbs slightly under the broiler, if you like. Let the casserole cool 5–10 minutes and serve, with hot sauce on the side.

Notes

Cans of hominy may be labeled as 29 ounces or 28.5 ounces, depending on the brand. If there are two sizes of cans at the store, go with the big one.