2 ratings

Hominy Fritters With Bacon Thyme Dipping Sauce

A modern take on hush puppies
Hominy fritters
Courtesy of McCormick

These fritters get their rich flavor from whole kernels of hominy and savory thyme. Pair with a dipping sauce of bacon, thyme, hot pepper jelly and cider vinegar.

Recipe courtesy of McCormick.

Ready in
55 m
20 m
(prepare time)
35 m
(cook time)
Calories Per Serving


  • 8 slices of bacon
  • 15 Ounces canned white hominy, drained, rinsed well and dried
  • 1/2 Cup hot pepper jelly
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons McCormick Gourmet™ Organic Thyme Leaves
  • 3/4 Cups cornmeal
  • 3/4 Cups flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 Teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 3/4 Teaspoons McCormick Gourmet™ Organic Garlic Powder
  • 1/4 Cup thinly sliced green onions
  • 2 eggs, well beaten
  • 2/3 Cups milk
  • Vegetable oil, for frying


Cook bacon in large skillet on medium heat until crisp.

Remove from pan and drain on paper towels.

Add hominy to skillet with bacon drippings; cook and stir 5 minutes or until lightly browned.

Remove from pan; set aside.

Place pepper jelly, vinegar, 1/2 teaspoon of the thyme and 3 slices of the cooked bacon in small food processor or blender container; cover.

Process on high until well blended and smooth; set aside.

Crumble remaining bacon slices; set aside.

Mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining 1 teaspoon thyme in large bowl.

Add green onions, remaining crumbled bacon, eggs and milk; stir until just blended.

Gently stir in hominy, the batter will be lumpy; Do not over stir.

Pour about 2 inches oil into large heavy saucepan.

Heat to 350ºF on medium heat.

Drop batter by tablespoonfuls, a few at a time, into hot oil.

Fry 4 minutes or until golden brown, turning once.

Skim and remove any cooked fritter crumbs between batches.

Drain on paper towels.

Serve fritters with bacon thyme dipping sauce.