Hominy with Cheese
Ingredients
Directions
The book says “a slow oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Boil the hominy until it reaches the consistency of breakfast cereal.
Spread the hominy in a deep dish.
Layer grated cheese between the layers of hominy.
Top with more grated cheese.
Bake
Bake in a 400°F (200°C) oven until the cheese is melted and browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hominy
- Forms the bulk of the casserole and, once boiled to a soft cereal-like texture, gives a tender, moist base.
- Grated cheese
- Melts into the hominy and browns on top, adding richness, savoury flavour and a golden crust.
The step that matters
Boiling the hominy to a cereal consistency. Hominy that is undercooked stays firm and does not bind with the cheese, while overcooked hominy turns mushy and watery. Cooking it to a soft, thick texture gives the casserole a set, spoonable body once baked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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