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Hominy and Corn Casserole

Note:  Hominy is corn with the hull and germ removed.  It was traditionally made with wood ash lye or lime water to increase the availability of proteins.  It is processed differently than posole, which is further processed to make masa flour and cornmeal.  Southerners used a similar process to make corn grits.

3 16-oz cans whole white hominy, drained and rinsed
fresh, frozen, or canned chiles to taste, chopped
2 12-oz cans white shoepeg corn, drained
1/2 pt sour cream

1 1/2 cp shredded Monterey Jack cheese
1 1/2 cp cheddar cheese
Butter, about 2 T
Salt & pepper to taste

1. Preheat oven to 350 F.
2. Layer in deep (12 x 8 x 2) baking dish 1/3 of hominy and 1/3 of corn. Sprinkle lightly
with salt and pepper and 2-3 T chiles.
3. Dot with butter and 4 or more T sour cream.
4. Sprinkle with 1/2 cp of both cheeses.
5. Repeat layers twice.
6. Bake for 35-40 minutes.