White Hominy Pudding Recipes

HOW TO COOK CRACKED HOMINY: MAíZ TRILLADO

Steps:

• Gather the ingredients.
• Place the dried hominy (cracked corn) in a large pot or bowl and cover with an inch of water. Soak overnight. You can skip this step, but the corn will take longer to cook.
• Drain the corn and place it in a large stockpot. Add 5 cups of water and salt (or just the broth) and bring to a simmer over medium heat.
• Cover and simmer over low heat until corn is tender, about 1 hour, or longer if it was not presoaked. Check the corn often and add more water if needed.
• Once corn is cooked, stir in the butter, if using, and serve it warm as a porridge or as a savory side dish seasoned with salt and pepper to taste. If you are planning to use it to make masa for arepas or empanadas, remove the lid and let the corn cool in the pot to allow some moisture to evaporate as it cools.
• Enjoy!
• Place the dried hominy (cracked corn) in the slow cooker. Add 5 cups of water and salt or just broth. Cook on low setting for 4 to 5 hours until the corn is tender.
• Once corn is cooked, stir in the butter, if using, and serve it warm as a porridge or as a savory side dish. If you are planning to use it to make masa for arepas or empanadas, remove the lid and let the corn cool in the pot to allow some moisture to evaporate as it cools.
• Enjoy!

17 BEST WAYS TO COOK HOMINY

Steps:

• Pick those hominy recipes to try
• Tell us your favorites among the list

WHITE HOMINY PUDDING

Steps:

• Soak the hominy in cold water overnight. Drain and rinse.
• Place in a large heavy weight saucepan.
• Add milk and cinnamon.
• Bring to a boil. Reduce and simmer uncoverd, sirring occasionally until hominy is soft. If liquid evaporates rapidly, add BOILING milk.
• Add sugar and cook until mixture thickens.
• Can be served hot or cold.

HOW TO COOK CANNED HOMINY

Steps:

• Drain the can of hominy
• Pour all of the other ingredients into a medium sized saucepan over medium heat on the stove top.
• Heat saucepan till ingredients are heated through
• serve hot

HOMINY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

CANJICA (BRAZILIAN HOMINY PUDDING)

Steps:

• Combine hominy and water in a large saucepan and soak 8 hours to overnight.
• The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
• Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

CORNMEAL PUDDING WITH CHEESE

Steps:

• Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.
• Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.