Savory Baking: Hominy and Greens Pie

Comfort food for the cusp of springtime

Photo: Mark Weinberg

If cooks and bakers are two separate breeds, then Erin Jeanne McDowell, an award-winning food stylist, author, and recipe developer, is a unifier. Her newest cookbook, Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between, is a dreamscape of supple, buttery flatbreads, cushy cheese-stuffed pretzels, and delicate, zesty crepes.

McDowell hails from Kansas, but the two stars of this dish—braised greens and hominy—are Southern cooking staples. “They are each delicious on their own but together are a real delight,” she writes. This all-day pie is hearty and cozy for winter and, thanks to a generous, flexible dose of greens, fresh enough for spring.

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  • Hominy and Greens Pie (Makes one 9-inch deep-dish pie)


    • 2 tbsp. extra virgin olive oil

    • 1 large sweet onion, minced

    • 2 serrano chiles or 1 large jalapeño, minced (optional)

    • 2 lb. greens (collards, mustard greens, chard, or kale), tender stems finely chopped, leaves roughly torn

    • 4 cloves garlic, minced

    • ¼ cup dry white wine

    • Kosher salt and freshly ground black pepper


    • 1 (28 oz.) can hominy, well drained

    • 1 tbsp. extra-virgin olive oil

    • 3 tbsp. unsalted butter

    • 1 bunch scallions, thinly sliced

    • 2 tbsp. all-purpose flour

    • 1⅓ cups whole milk

    • ½ cup shredded cheddar cheese

    • ½ cup shredded Monterey Jack cheese

    • Kosher salt and freshly ground black pepper


    • One 9-inch pie crust made with All Buttah Pie Dough, parbaked and cooled completely

    • Smoked paprika for finishing


  1. Make the greens: In a large pot, heat the olive oil over medium heat. Add the onion and chile(s) and cook until starting to become tender, 4 to 5 minutes. Add the greens a few handfuls at a time, letting each addition wilt, 30 seconds to 1 minute, before adding more.

  2. Add the garlic and toss to combine. Add the wine, season with salt and pepper, cover the pot, and cook until the greens are tender, 6 to 8 minutes. Remove the lid and continue to cook, stirring occasionally, until any remaining moisture has evaporated, 2 to 4 minutes more. Remove from the heat and cool to room temperature.

  3. Make the hominy: Preheat the oven to 375°F with a rack in the center. Spread the hominy in an even layer on a baking sheet. Drizzle the oil over the top and toss gently to coat. Transfer the hominy to the oven and toast until fragrant and lightly browned, 8 to 10 minutes. Set aside.

  4. In a medium pot, melt the butter over medium heat. Add the scallions and cook for 1 minute, stirring constantly, or until wilted. Sprinkle the flour over the scallions and stir to combine, then add the milk, stirring frequently while you bring the mixture to a simmer.

  5. Add the toasted hominy and cook, stirring frequently, until the sauce is thick and coats the hominy. Turn off the heat and fold in the cheeses. Season with salt and pepper. Let cool for at least 10 minutes.

  6. Assemble the pie: Scoop the cooled greens into the pie crust and pack into an even layer. Scoop the hominy mixture on top and sprinkle with smoked paprika. Place the pie on a parchment-lined baking sheet, transfer to the oven, and bake until the filling is deeply browned on top and set, 40 to 45 minutes. Cool the pie for at least 15 minutes before slicing and serving warm, or cool completely and serve at room temperature.

  7. Note: The two fillings can be made up to 2 days ahead and stored in airtight containers in the refrigerator until ready to use. The crust can be parbaked up to 24 hours ahead. The baked pie is best the same day it’s made.

From Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between © 2022 by Erin Jeanne McDowell. Photography © 2022 by Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.