Southern-Style Succotash

Southern-Style Succotash

Southern-Style Succotash

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.


Makes 6 servings


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.

Nutritional Information

Serving Size: 3/4 cup
Calories 175
Calories from Fat 23 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol <1 mg
Carbohydrate 29 g
Fiber 5 g
Protein 6 g
Sodium 406 mg

Dietary Exchange

Starch 2
Fat 1

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