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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This original recipe from my mother captures the flavors of the South. I make it for family dinners and barbecues and even Thanksgiving. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 10 servings.
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