Hominy Squash Skillet

• 4 cups sliced yellow summer squash
• 1 egg, lightly beaten
• 1 cup cornmeal
• 1/2 cup plus 1 tablespoon butter, divided
• 3/4 cup chopped onion
• 1/3 cup chopped sweet red pepper
• 1/3 cup chopped green pepper
• 1 can (15 ounces) white hominy, rinsed and drained
• 1 can (15 ounces) yellow hominy, rinsed and drained
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, toss squash with egg. Place the cornmeal in a large resealable plastic bag. Add squash slices, a few at a time, and shake to coat. Let stand for 10 minutes.
2. In a large skillet, melt 1/4 cup butter. Add half of the squash. Cook over medium heat until browned on both sides, about 5 minutes. Remove to paper towels to drain. Repeat with remaining squash and 1/4 cup butter; set aside and keep warm.
3. In another skillet, saute the onion and peppers in remaining butter until tender. Add the hominy, salt and pepper; cook and stir until heated through and golden brown. Stir in the reserved squash. Serve immediately.

egg, cornmeal, butter, onion, sweet red pepper, green pepper, white hominy, yellow hominy, salt, pepper

Taken from www.tasteofhome.com/recipes/hominy-squash-skillet/ (may not work)