Recipe: Hominy and Cheese Souffle

No waste need result from hominy that is not used at the meal for which it is prepared, for it may be utilized in many ways. For example, it may be served cold with fruit and CREAM, made into croquettes with chopped meat or cheese and either sautéd or baked, or used in SOUPs to increase materially their food value. A dish prepared by combining cooked or left-over hominy with other ingredients to form hominy and cheese soufflé, will prove to be very appetizing.

(Sufficient to Serve Six)
• 1-1/2 c. cooked hominy
• 1/2 c. hot milk
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1 c. grated cheese
• 2 eggs
Work the hominy smooth by mashing it with a fork, and then add the hot milk, salt, paprika, and grated cheese. Separate the eggs, beat the yolks thoroughly, and stir them well into the mixture. Next, fold in the whites, which should be stiffly beaten, pour the mass into a buttered baking dish, and bake until it is firm in the center. Serve hot.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)