GLUTEN COURT

Corn Meal and Hominy Bread

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Meal and Hominy Bread (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.

Cooked hominy and white cornmeal are stirred with milk and eggs and made into a moist, hearty bread. A good use for leftover hominy at breakfast.

Category: BreakfastServes: 6Time: 40 minComplexity: 1/5

Why this complexity: Naturally gluten-free as published.

Ingredients

  • 1 cup cooked hominy, drained
  • 1 cup white cornmeal
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoons salt

Method

  1. Heat the oven to 350°F (a moderate oven). Butter a shallow 1 1/2-quart dish or an 8-inch pan.
  2. Stir all the ingredients together until well combined.
  3. Pour into the prepared dish and make 30 minutes, until set and golden at the edges.
  4. Serve hot, cut in wedges or spooned out.

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