*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 10 to 12 servings 4 cups hominy, rinsed and drained (about 2 1/2 15-ounce cans) 2 tablespoons bacon drippings, sausage ...
Chef Wes Johnson grew up in southern Missouri, and hominy was a staple in the kitchen. "I see it used a lot like corn in Southern-style cooking, although the flavors are a lot different," says Johnson ...
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