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By Susan Lowery

I came up with a really good corn casserole recipe recently. My family really liked it, even though I had sneaked a can of hominy in it.

It's similar to the Corn Casserole that's been around for umpteen years, just a little different -- great for a potluck. (And I never thought I'd get my girls to eat hominy!)

I've been sneaking good things into their food since before they could walk, so they're used to it. When they first started eating solid food, one of their favorites was mashed potatoes. I usually boiled and mashed a couple carrots along with the potatoes. The result was/is delicious and also more nutritious (and a pretty golden color.) I added shredded zucchini to their cookies and rolls, and wheat germ to their pancakes. They were/are good guinea pigs.

I'll include the original Corn Casserole I started with, and also the Corn-Hominy Casserole you should definitely try.

Corn Casserole

1 can whole kernel corn, drained

1 can cream style corn

1 (8 oz) pkg. corn muffin mix

1 stick melted butter

1 c. sour cream

Mix all together and pour into a greased shallow casserole. Bake at 350 degrees for 45-60 minutes, until golden brown and set in middle. Serves 6-8.

Susan's New Corn-Hominy Casserole

1 can yellow corn, drained or equivalent amount fresh or frozen corn

1 can yellow hominy, drained

1 stick butter, melted

1 box Jiffy cornbread mix

1/2 c. sour cream

1/2 c. milk

1 egg, beaten

Salt, black pepper to taste

Dash cayenne pepper

1 c. grated cheese *optional

Mix together corn, hominy, butter, cornbread mix, sour cream, milk, egg and seasonings. Mix well and pour into greased shallow casserole (I used 9xI3). Bake at 350 degrees for 45-50 minutes, uncovered, then top with cheese if desired and bake five minutes more. Serves 6-8.