Reviewed: Nov. 19, 2009

I would have to say, not too shabby! I added chili powder and everything else was as is. Will make again.

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Reviewed: Aug. 7, 2009

Well, this was the first time my husband or I had hominy. I was experimenting with new things :). I gave the recipe five stars because it does have great flavor and I liked the taste...I don't think, though, that my husband or I care for the texture of hominy itself much. But I didn't think that my review should reflect that as it isn't the fault of the recipe. Anyway, if you like hominy, this is a good recipe with great cheesy flavor!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: May 11, 2009

This is delicious! I made it as a side dish for Easter, and it went wonderfully with the brisket and sausage we barbecued (we're a little non-traditional). We topped it with a crumb topping like the one in the South Coast Hominy recipe from this site and it made a big difference. Next time, we're going to add some meat of some kind to make it more of a main dish. Spice it up with a little cumin and some smoked paprika and chili powder and this is YUMMY!

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Allyn Mae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2009

Great way to eat hominy. I might spice it up next time

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Gloria

Cooking Level: Expert

Living In: Virden, Illinois, USA

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Reviewed: May 4, 2009

Good recipe as is.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Feb. 10, 2009

I made this as a side dish for meatloaf, and it turned out great. Will make again!

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Mrs. Akin

Cooking Level: Intermediate

Living In: Texarkana, Arkansas, USA

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Reviewed: Jan. 14, 2008

I made this as a wonderfull side dish, to grilled chicken. The only changes I made were instead of green chilis, I used 3-jalapeno peppers (fresh diced). Then before baking i added a layer of italian bread crumbs for texture. My family and I love it. (Hominy is a great substitute for heavy carbs.)

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