Manning's Hominy Review

Overall 5.00 of 5 (by 1 user)

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Writer

lbeckley
Middletown, MD

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a taste I remember from my child hood.

southern, like to cook

Pros

delicious

OCT

2007

Being born in the South brings good rewards. One being that you find out early in life what good home cooking tastes like. One dish I remember from childhood that I really enjoyed was hominy. My husband of 39 years, shares this memory with me. He did not grow up in the South, but still grew up on Mannings Hominy. Since the product is already cooked, it is easy to prepare.
Fry bacon. Remove bacon from the skillet, but leave the drippings. Drain the can of hominy to remove excess water. Put the hominy into the skillet and let heat through. Be careful of splattering because of the moisture connecting with the grease. A little salt and pepper. Serve along side the bacon and a couple of eggs. What a taste treat.
Hominy is made from cracked white corn. It has no additives. Manning's Hominy has been around since 1904, when it was first canned in Baltimore, Maryland in the kitchen of Margaret Manning and sold door to door. At that time it was called Mrs. Manning's Hominy. Mass production of the product began in 1917 and was the pride of 3 generations. Today Manning's Hominy is a division of Lake Packing Co., in Lottsburg, Virginia. The product is still processed much the same as it was in 1917 and is still the same as I remember it as a child.
Hominy is fat free and cholesterol free, but of course we are adding them to it when we cook it up with bacon.
I have tried other brands of hominy, but no other comes close to Manning's.

Last edited on Apr 21, 2008