Hominy and Bacon

Hominy and Bacon

dann hamer 0

"Hominy and bacon in a simmered milk gravy. A great accompaniment to eggs. An old old breakfast side dish served in logging camps and homes in the Pacific Northwest. My Grandmother, who was born in the late 1800s, told me her mother ate this as a child."

Ingredients 40 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease from the skillet. Crumble the bacon, and return it to the skillet. Reduce heat to medium, and add hominy and evaporated milk, and cook, stirring often. Let it bubble, but don't let the milk scorch. Cook until thickened, 10 to 15 minutes.
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Reviews 6

  1. 7 Ratings

Menwith Hill'er Back Home !!

Thanks for this recipe Mr. Hamer. It does have a very unique taste - but I've giving it 5 stars because it's wonderful to taste foods with "history" to them. I enjoyed sampling this dish - but I did add a shake of Cajun seasoning though! I didn't do this but think --- cooked in cast iron over a fire - then served with eggs, ham, and a cup of black coffee - you could just close your eyes and imagine how they all tasted together on a cold winter morning, so long ago. Some may not like the taste of this to fix again - but what a wonderful thing to fix once - especially to let the younger ones know the foods that used to be eaten during the history of our Great Country! Thanks again!


I tried out this recipe because I'd never had hominy and I was pleasantly surprised. It took a very long time for the milk to thicken, so I added a tbls. of flour. I also added some garlic powder, parmesan, and mozzarella to give it a little oomph. Very nice.


Very easy, tasty, and hearty breakfast dish. I used yellow hominy instead of white, and made a butter/flour roux after cooking the bacon and before adding everything into the skillet. It really helped thicken it up quickly. Seasoned it with fresh ground pepper and my favorite seasoning salt. Goes great over biscuits or toast! Serve with eggs on the side, and sprinkle with chopped parsley or green onions to add some color. Will definitely make it again. Thank you for sharing this recipe!