Wilma'S Mexican Hominy

• 1 1/2 lb. pan-fry sausage
• 2 cans hominy, drained
• 1 can Mexicorn, drained
• 1 can creamed corn
• 1 Tbsp. dry minced onion, soaked in 2 Tbsp. water
• 1/2 stick butter, melted
• 4 Tbsp. pimento cheese
• 1 large can sliced black or green olives, or both
• 1 c. grated cheddar cheese, divided in half
• 2 Tbsp. chili powder
• 1/4 tsp. cumin
• 1/2 tsp. black pepper
• crushed corn chips or Nacho chips

1. Brown sausage, breaking into small pieces as you fry it.
2. Put it out on paper towels to drain off excess grease.
3. In a large bowl, mix sausage and all other ingredients well, except chips and half the grated cheese.
4. Spray baking dish with Pam and sprinkle a few crushed chips on bottom of dish.
5. Spoon mixture into baking dish.
6. Heat in a hot 400 degree oven 15-18 minutes until bubbly and hot.
7. Sprinkle rest of chips, then remaining cheese on top. Heat 5 to 7 minutes longer until cheese begins to melt.
8. Serve hot.

panfry sausage, hominy, mexicorn, corn, onion, butter, pimento cheese, black, cheddar cheese, chili powder, cumin, black pepper, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114456 (may not work)