Canned, cooked hominy is a modern convenience in this version of the Expedition rations of "lyed corn and greece."

Noted cookbook author Edna Lewis has written that cooked hominy reminds her of small dumplings.

Drain the hominy and rinse well under cool water. Set aside.

Cook the bacon over medium heat until almost crisp, 5 to 7 minutes. If desired, remove all but 1 tablespoon of the bacon fat. Stir in the onion and cook over medium heat for about 4 minutes, or until the onion is softened. Stir in the hominy, 1/4 cup of water, and the pepper.

Cook over medium heat for about 10 minutes, or until the hominy is cooked through and the flavors are blended. Serve immediately.