|1 can||Yellow or white hominy|
|Butter or oleo|
|Salt and pepper|
Heat at least ½ stick oleo or more in a large skillet. Drain the liquid from the hominy, then dump the hominy into the hot butter.
Salt and pepper it. Carefully stir the hominy until it begins to brown, adding butter as necessary.
OPTIONAL: Add diced hot dogs
From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
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