I got this recipe from a lovely woman I work with. Every year she and her hubby host a picnic at her house and the food is always off the hook. She actually takes the day of the party off in order to prep the 10+ homemade dishes she serves up. It is really a treat. Not to mention her house is amazing with fresh herbs growing in the wooded backyard along with fountains, comfortable seating, great music piped in, a fire pit, grill and probably one of every species of bird that's in the area because she even has an awesome variety of bird food readily available. Anyway, lucky for me and you, she's very willing to share her recipes. Two of my favorite dishes of hers are this hominy casserole bake and her orzo salad with honey vinaigrette dressing. I promise neither will disappoint.
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| All ingredients that store well so it's an easy last-minute dish |
Ingredients
1 package Jiffy cornbread mix
1 stick butter
1 onion, chopped
8 oz. sour cream
1 can corn, drained
1 can creamed corn
1 can chopped green chilies
1 jar pimentos, drained
1/2 tsp cayenne pepper
Directions
1. Melt butter and sauté onion until soft.
2. Combine all ingredients. Mix well and pour into greased casserole pan.
3. Bake at 350 F for 55 to 60 minutes or until crusty and golden brown on top and not wobbly when shaken. Serve warm.
Serves: 6-8
If you love hominy, check out my Hominy Breakfast Casserole recipe.