This old buffet dish is a wonderful side for cool-weather occasions. Most recipes call for white hominy, but I’ve seen yellow used, and it’s pretty. The hominy should be drained and rinsed to remove the salt. For each (28/32 oz.) can, add two cups cheddar cheese sauce (make your own; you can do it) with a large chopped poblano and a small jar of pimentos. You can add other vegetables–cubed squash/zucchini, kernel corn, or green limas—as well as meat–sausage, bacon, or ham–if you like. Season with salt, white pepper, and chili powder. You can add cayenne for heat; some people use jalapenos. Bake at 300 until hominy is tender, about 20 mins.