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This Blue Cheese Hominy Casserole is the ultimate in comfort food!  Creamy, cheesy hominy makes the perfect side dish to any meal! 

Blue cheese hominy in a bowl surrounded by crumbled blue cheese and diced green onion.


All about this Blue Cheese Hominy Casserole..

  • Taste: This casserole is made just like a baked macaroni and cheese, except we’re adding in some blue cheese which gives a nice tangy flavoring to this cheesy dish.
  • Texture: using hominy gives a nice hearty, tender, and chewy bite. Hominy has a bit more bite to it than macaroni noodles.
  • Comfort: creamy, luscious and comforting this dish is the ultimate level of comfort food.
Blue cheese hominy being scooped out of the baking dish.


The ingredients are fairly simple and other than the cheese they’re things you most likely have in your pantry. The roux is made with the combination of butter, flour and milk. Then seasonings and cheese give the flavor.

  • Butter
  • Garlic
  • All Purpose Flour
  • Milk
  • Salt & Pepper
  • Paprika
  • Ground Mustard
  • White Sharp Cheddar Cheese (adds a wonderful sharp bite to this fairly mellow dish)
  • Blue Cheese Crumbles (adds a tangy flavoring)
  • White Hominy
Overhead view of blue cheese hominy, showing bread crumb topping and green onion garnish.

What is Hominy?

  • Hominy is made from maize (corn) kernels. It is corn that has gone through a process called nixtamalization. The corn is soaked in an alkaline solution of lime, which separates the parts of the corn kernel. This removes the husks of the kernels and makes the corn puff up.
  • If ground, hominy is what turns into masa, which is used for making corn tortillas or tamales. It is also used for making grits and polenta.
  • Canned hominy is often found in soups like pozole and menudo.

What to Serve Hominy Casserole with?

Blue Cheese Hominy Casserole

5 from 6 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4
Author: Serene
Creamy and cheesy, this Blue Cheese Hominy Casserole is the perfect side dish!


  • ¼ cup butter
  • 4 cloves garlic minced
  • ¼ cup all purpose flour
  • 1 cup milk
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp ground mustard
  • 1 cup white cheddar cheese shredded
  • ½ cup blue cheese crumbles
  • 2 (1 lb can) white hominy drained and rinsed


  • white cheddar cheese shredded
  • crumbled blue cheese


  • Preheat oven to 350 degrees
  • Melt Butter: In medium size saucepan melt the butter and cook the minced garlic over low heat for 30 seconds.
  • Make Roux: Stir in the flour until smooth. Cook for an additional 2-3 minutes.
  • Milk: Whisk in the milk, cook over medium heat whisking occasionally until sauce is thickened.
  • Cheese: Add in the cheeses and stir while the cheese melts into the sauce. Taste and adjust salt/seasonings as desired.
  • Pour over hominy: Add the hominy into the 2 qt baking dish. Pour the cheese sauce over the top. Stir so that the hominy is coated in the sauce.
  • Bake: Top with additional shredded white cheddar cheese, cover with foil and bake for 45 minutes. Remove the foil and continue baking an additional 15 minutes until bubbly and golden on the top.
  • Topping: Remove from the oven and allow to cool a couple minutes, then sprinkle with additional blue cheese crumbles before serving.


  • Hominy: you could use a combination of golden and white if desired. 
  • Storage: store leftovers in a sealed container in the refrigerator for 3-4 days. 
  • Make Ahead: prepare the casserole by following the instructions to step 6, where the sauce is poured over the hominy in the baking dish. Cover this with foil and store in the refrigerator. To bake, remove from the refrigerator while preheating the oven to 350℉. Keep covered with foil and bake for 1 hour, then remove the foil and continue baking for an additional 15 minutes until the top is golden and bubbly. 


Serving: 1serving | Calories: 347kcal | Carbohydrates: 11g | Protein: 14g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 830mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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  1. I just stumbled across this and it sounds delicious! Am I to assume the can of hominy should be drained? Or is the liquid factored in?

    Thank you!

    1. Hi Crystal! It’s supposed to be more mac-n-cheesy. Did you make the recipe? Sometimes when I make it I have a little extra sauce, or perhaps theres a little less in the hominy can. But it shouldn’t be soupy. Let me know if you need help figuring out what went wrong!

      1. Yeah I tried it today and doubled it…it was still delicious though so next time I’ll probably cook it for longer and see it that helps, thanks 🙂

  2. I made this tonight to clear my cupboards and refrigerator of things. I had a can of hominy left over from a diversity potluck so I decided to use it up once i found this recipe. The dish was pretty good, but as a Northerner I am not that familiar with hominy. The beshamel was good and stood up to the starchy corn. If I were to do it again, I would make add some salty parmigiano reggiano and use frozen sweet corn. All in all it was good.

    1. Thank you Eric! I’m so glad you gave the recipe a try and I appreciate your comment. Let me know how it goes with using corn instead!

  3. This dish looks very comforting, love the gooeyness of the cheese.Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!

  4. This just looks SO delicious!! Thank you so much for sharing at our Best Of The Weekend party. I am featuring this tonight when the party goes live at 8P EST {yay!} and pinning now! 🙂