This is another one of my not really a recipe posts.  I would apologize, but this is something that I used to really enjoy when I was a kid, and I only remembered it the other day.  I decided to give it a try and discovered that I still like it.  We had it with breakfast for dinner the other night, and Baker’s Man thought I was crazy at first, but he agreed that it was good.  He did, however, say that he would prefer grits or potatoes with his breakfast in the future.  I guess I will just have to eat it all myself.

For those of you who are unfamiliar with Hominy, it is a dried corn kernel that is then treated with either a lye solution or soaked in lime juice to remove the hull.  This process is referred to as nixtamalizatoin.   The resultant over sized kernels of corn are a good source of dietary fiber and carbohydrates.  Hominy is often used in soups like posole, or menudo, but I had never eaten either of those soups when I was a child.  I was an adult before I learned that hominy could be part of something with such complex flavors.

My mother’s favorite way to prepare hominy was to heat it up in a pot then top it with butter, salt, and pepper.  I liked it that way.  In fact, buttered hominy was something that my friends in the neighborhood ate as a side dish with lunch or dinner.  It was my brother’s wife’s younger sister who first taught me about a different way to eat hominy which gave it a bit more flavor.  She would fry a couple strips of bacon until crisp then drain and rinse the hominy.  Once it was drained, she would heat the hominy in the bacon drippings and then crumble the bacon and sprinkle it on top.   For me, it was love at first bite.  Of course, who doesn’t love bacon?Give Hominy and Bacon a try and let me know what you think.  Leave a comment below.  I love to hear from my readers.  Thanks for visiting Patty Cake’s Pantry.