Fried catfish croutons on a Caesar salad? Yes, please. That's the main reason I decided to make this recipe from the Lee Brothers' Simple Fresh Southern. Whether it tasted good or not, that was kind of beside the point.
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I'll be honest—I don't eat much hominy. I have nothing against it, it's just not in my weekly rotation. When I do have it, it's usually in a fine bowl of Mexican posole. But the South also has a way with those fat corn kernels, and this recipe from the Matt and Ted Lee's epic Southern Cookbook jumped out at me because it looked both filling and vegetable heavy. Thanks to the bacon, it's not vegetarian, but still qualifies as a meat-light meal.