We have another fantastic recipe from Mr. Justin Wilson: Hominy and Chili Casserole is a bold and comforting Cajun casserole made with tender hominy, hearty canned chili, herbs, and three cheeses—baked until bubbly and golden for a satisfying side or main dish.
This casserole recipe is easy to make, deeply satisfying, and versatile enough to serve as a main dish or a standout side at any meal. Whether you’re cooking for a crowd or looking for a cozy weeknight dinner, it’s Southern comfort food at its best.
What’s the difference between Corn and Hominy?
Hominy is a type of corn that has been processed through nixtamalization, which involves soaking dried corn kernels in an alkaline solution (like lime or lye). This process softens the tough outer hull of the corn kernel and makes it more palatable and nutritious.
What is Justin Wilson’s Hominy and Chili Casserole?
Justin drains a can of tender hominy and simmers it with green onions, bell peppers, and a splash of white wine, then combines it with no-bean chili and a blend of melty cheeses for a rich, savory bake. A sprinkle of seasoned bread crumbs on top adds just the right crunch.
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Justin Wilson’s Hominy and Chili Casserole
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
SERVINGS: 8
PREP TIME: 15 minutes
COOK TIME: 1 hour, 15 minutes
TOTAL TIME: 1 hour, 30 minutes
Ingredients
- 1-16 oz. can of hominy, drained
- 1 cup of green onions, chopped
- 1/2 cup bell peppers, chopped
- 1/2 cup of dried parsley
- 1 Tablespoon of Worcestershire sauce
- 1/2 teaspoon dried mint
- 1/2 teaspoon garlic powder
- 1 cup of dry white wine
- Salt and cayenne pepper, to taste
- 1-16 oz. can of chili without beans
- 1 Tablespoon of olive oil
- 1 cup grated cheddar cheese
- 1/2 cup of grated mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
- Seasoned bread crumbs
Cooking Instructions
- Preheat the oven to 350°F.
- Place the hominy, green onions, bell peppers, parsley, Worcestershire, mint, garlic powder, and wine in a medium-sized pot and cook over a medium fire, stirring, until the onions and peppers are tender.
- Season with salt and cayenne and cook until most of the juice is gone.
- Stir in the chili and pour into an olive-oil-greased casserole dish. Stir in the cheeses and top with the bread crumbs.
- Cook in a preheated 350°F oven until the liquid is absorbed, about one hour.
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