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Corn Mother Squash and Hominy Casserole Recipe

Corn Mother Squash and Hominy Casserole Recipe

This substantial summer casserole makes luscious use of two staples of the Native American diet: squash, and corn that has undergone a special process to increase the availability of its nutritional value, turning it into hominy.

Add onion, sour cream, cheese, and jalapeno peppers and you get a piquant dish reminiscent of the American Southwest, and a nourishing reminder of the traditional Corn Mother goddess who gives herself so that her children may be fed.


2 pounds zucchini or summer squash, sliced
1 large onion, chopped
4 tablespoons butter
1/2 cup water
2 16-ounce cans hominy, drained (try to find hominy made by a traditional method, if possible)

2 jalapeno peppers, seeded and chopped (wear plastic gloves when handling)
1 1/2 cups sour cream
1 teaspoons salt, or to taste
2 cups grated sharp cheese
crushed taco chips for topping

1. Combine squash, onion, butter, and water in a skillet and cook slowly until tender, 10 minutes or so.

2. Add hominy, peppers, sour cream, salt and 1 cup cheese. Pour into greased 3-quart casserole, top with remaining cheese, and sprinkle with crushed taco chips.

3. Bake at 325F for one hour.

Serves 8.

Read more: Food, All recipes, Entrees

Adapted from The Church Supper Cookbook, edited by David Joachim (Rodale Press, 2001).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


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2:24AM PST on Jan 31, 2010


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