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I have nothing green to post for St. Patrick’s Day, but that’s OK because I’m neither Catholic nor Irish. (Orange is the color for Irish Protestants.) I do have a tasty new recipe to share, however, and you can tint it green if you want to.

I haven’t had time to run the nutrition counts on it, but a quick guess-timate is about 2 net carbs for each of 6 servings. The Mexican hominy has a net of 4 grams per 1/2 cup, if anyone wants to run the numbers for me.

I was trying to duplicate the texture of rice pudding with raisins, but this exceeded my expectations.

–  3 eggs
–  ½ cup heavy cream
–  ½ cup almond milk or low-carb milk, such as my recipe in Nourished
–  Sugar substitute with bulk, equal to ½ cup sugar*
–  High-intensity sugar sub, like sucralose or stevia, equal to ½ cup sugar
–  2 teaspoons sugar-free vanilla extract
–  ½ teaspoon ground cinnamon
–  1½ cups chopped Mexican Style hominy, such as Juanita’s
–  ½ cup chopped, frozen and thawed rhubarb
–  Pinch of salt

Preheat oven to 350 degrees and butter a 1½ quart baking dish.

Whisk the eggs, cream, milk, sweeteners, vanilla, and cinnamon together until blended. Place Hominy in food processor and process until it resembles grains of rice. Measure out 1½ cups of the chopped hominy and use the rest for another purpose. Stir hominy and rhubarb into egg and cream mixture and pour into greased dish.

Bake in preheated oven for about an hour and 15 minutes or until puffed and brown on top and a knife inserted in the center comes out clean. Serve warm with cream or ice cream.

Makes 4 servings.

*The sugar substitute “with bulk” could be LC-Sweet, Just Like Sugar, Sweet Perfection, or a blend with erythritol or inulin that measures like sugar.

NOTE: Mexican-style hominy has been treated by a process that reduces the starch content. A ½ cup serving of Juanita’s or Teasdale brand hominy has 4 net grams of carbohydrate compared to about 22 for regular hominy. Unless it is cross-contaminated, corn is gluten free. Some of the most popular recipes in Carb Wars and Nourishedare made with Mexican-style hominy.

See this important update about the carb count for Mexican hominy:

(c) 2012, Judy Barnes Baker,

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