Why this recipe works

Sunflower Seed Hominy Bread marries the gentle chew and corn perfume of hominy with the nutty snap of toasted sunflower seeds. Baking it in a preheated cast-iron skillet locks in a crackly, burnished crust while the interior stays tender and moist. Buttermilk keeps the crumb delicate and tangy, baking powder and baking soda give it lift, and a touch of honey amplifies browning and balances the savory notes. The result is a rustic bread that sits comfortably between a Southwestern cornbread and a modern quick bread—familiar yet unmistakably distinctive.

Flavor and texture profile

• Corn-forward aroma from stone-ground cornmeal and hominy
• Pops of crunch from sunflower seeds on top and within the crumb
• Light tang from buttermilk; optional jalapeño and scallion add savory, fresh brightness
• Crisp, deeply golden edges thanks to a screaming-hot skillet and sunflower oil

Ingredient insights

• Hominy: Treated with alkali (nixtamalized) corn, hominy offers a toothsome bite and deep corn flavor. Chopping it ensures even distribution and helps prevent sinking. White or golden varieties both work—golden will read visually through the crumb for a speckled effect.
• Sunflower seeds: Toasting enhances nuttiness. Reserving a small portion for topping gives a photogenic finish and extra texture. Unsalted seeds are best so you control the seasoning.
• Buttermilk: Its acidity tenderizes and reacts with baking soda, producing a lighter crumb. If you’re out, sour 360 ml milk with 1 tbsp lemon juice or vinegar and rest for 5 minutes.
• Fat choice: Melted butter brings dairy richness; neutral oil keeps it very moist and slightly lighter. Either works—choose your preference.

Tips and notes

• Pan heat matters: Preheating the cast-iron guarantees a dramatic sizzle when the batter hits the oil. That early steam creates a lifted edge and a near-fried bottom crust.
• Avoid overmixing: Stir only until the dry spots disappear. Overworking develops gluten and can toughen the crumb.
• Seed distribution: Toss a spoonful of the toasted seeds with a pinch of flour before folding in; it helps suspend them more evenly.
• Add-ins: Cheddar melts into savory pockets; scallions bring freshness; jalapeño adds gentle heat. Use one or all—just don’t exceed about 1 cup of total add-ins to preserve structure.
• Storage: Cool fully, then wrap. Keeps 2 days at room temperature or 4 days in the fridge. Recrisp wedges in a hot skillet with a dab of butter or a dry 200°C/400°F oven for 5–7 minutes.
• Freezing: Slice, wrap individually, and freeze up to a month. Reheat from frozen at 175°C/350°F for 12–15 minutes.

Serving ideas

• With smoky chili, bean stews, or barbecue
• As a brunch side with soft-scrambled eggs and a drizzle of hot honey
• Cubed and toasted as savory croutons for a chopped salad
• Split and griddled for a crunchy base to pulled pork or roasted vegetables

History and cultural notes

Hominy is a pillar of foodways across the Americas. Through nixtamalization—an Indigenous culinary technology that soaks dried maize in an alkaline solution—corn becomes more nutritious, more digestible, and more flavorful. Hominy appears as whole kernels in soups like posole and is ground into grits or masa. This bread draws on those traditions by placing hominy within a quick, skillet-baked loaf that nods to cornbread’s Southern lineage while incorporating the sunflower, a plant domesticated in North America and prized for its oil-rich seeds. The combination is both a celebration of Indigenous agricultural wisdom and a testament to how pantry staples can evolve into something fresh without abandoning their roots.

Unique aspects

• Dual-corn character: Cornmeal provides structure; hominy contributes chew and depth.
• Seeded contrast: Sunflower seeds punctuate each bite, offering roasted nuttiness that complements corn’s natural sweetness.
• Skillet method: You get bakery-level crust without specialized equipment—just preheat and pour.

Troubleshooting

• Dense center: Likely underbaked or overmixed. Extend bake by 3–5 minutes and check with a tester; mix batter less aggressively next time.
• Pale crust: Ensure the skillet is fully preheated and don’t skimp on oil. A tablespoon is key for that crisp edge.
• Seeds scorching: If your oven runs hot, tent loosely with foil in the last 5 minutes.

Personal note

I love how this bread invites play. Keep it simple and let the corn and seeds shine, or lean into add-ins for a bolder, savory slice. Either way, the first cut releases a warm, buttery corn aroma that’s impossible to ignore—and the second slice tends to disappear just as fast.