Good cornbread is a great accent: neutral enough to avoid overwhelming the main dish, yet tasty enough to have you asking for seconds. Our version is prepared Southern style: not too sweet, and cooked in a cast iron skillet.
What to buy: Hominy is dried corn from which the hull and germ have been removed. It can be found in most grocery stores and is usually sold canned, which is what we used in this recipe.
Game plan: If you want to be even more traditional, use lard or bacon drippings in place of the butter and go for white cornmeal instead of yellow. We combine hominy and jalapeño in our version, but feel free to change it up with any number of ingredients like onions, cheese, or bell peppers.
This recipe was featured as part of our Cast Iron Cooking story.
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