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Hominy Squash Skillet

This original recipe from my mother captures the flavors of the South. I make it for family dinners and barbecues and even Thanksgiving.
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    10 servings


  • 4 cups sliced yellow summer squash
  • 1 egg, lightly beaten
  • 1 cup cornmeal
  • 1/2 cup plus 1 tablespoon butter, divided
  • 3/4 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper
  • 1 can (15 ounces) white hominy, rinsed and drained
  • 1 can (15 ounces) yellow hominy, rinsed and drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large bowl, toss squash with egg. Place the cornmeal in a large resealable plastic bag. Add squash slices, a few at a time, and shake to coat. Let stand for 10 minutes.
  • In a large skillet, melt 1/4 cup butter. Add half of the squash. Cook over medium heat until browned on both sides, about 5 minutes. Remove to paper towels to drain. Repeat with remaining squash and 1/4 cup butter; set aside and keep warm.
  • In another skillet, saute the onion and peppers in remaining butter until tender. Add the hominy, salt and pepper; cook and stir until heated through and golden brown. Stir in the reserved squash. Serve immediately.

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