Southern-Style Succotash Photo
Southern-Style Succotash

YIELD Makes 6 servings

Taken from the Indian word meaning "boiled whole kernels of corn," succotash is a true favorite of the South. Hominy, corn kernels that have had their germ and hull removed, is readily available in most supermarkets; it is high in calcium and B vitamins.


2 tablespoons butter
1 cup chopped onion
1 package (10 ounces) frozen lima beans, thawed
1 cup frozen corn, thawed
1/2 cup chopped red bell pepper
1 can (15 to 16 ounces) hominy, rinsed and drained
1/3 cup fat-free reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 cup chopped green onion tops or chives


  1. Melt butter in large nonstick skillet over medium heat. Add onion; cook and stir 5 minutes. Add lima beans, corn and bell pepper. Cook and stir 5 minutes.
  2. Add hominy, chicken broth, salt and pepper sauce; simmer 5 minutes or until most of liquid has evaporated. Remove from heat; stir in green onion tops.
This recipe appears in: Southern
Serving Size: 3/4 cup
Sodium 406 mg
Protein 6 g
Fiber 5 g
Carbohydrate 29 g
Cholesterol <1 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 23 %
Calories 175
Fat 1
Starch 2
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