Tonight was supper club, which meant I needed to go to Walmart to buy cornmeal and flour because keeping it in the freezer isn’t a good plan because it ends up tasting freezerburnt pretty quickly. So in Walmart I bought myself some canisters to store it in that would make my mammaw proud. And then I went home and made Hominy Grill cornbread that was the best I’ve ever made. Because I didn’t use freezerburnt cornmeal. Mmmmm…
And tonight I want to be sure y’all have it too. I bought the Hominy Grill cookbook in Charleston and it has been my absolute favorite ever since. So, here you go!
It makes enough to fill 2 cast iron skillets (one large, one small) because no matter how good this restaurant is, I don’t believe you should make cornbread in any other kind of receptacle. My northern friends tell me they’ve had Jiffy or nothing in terms of cornbread, so I’m going to beg y’all to do this for yourself. Cornbread is totally different in every woman’s kitchen in Mississippi. Some use buttermilk or sour cream or creamed corn, some use yellow meal, some use white, some use oil and some use butter. Mine is moist and greasy with a crispy brown crust that only cast iron can create.
Per usual for supper club at Suellen’s, after dinner the Catchphrase came out. Fun was had. Almost every crumb of food got eaten. You need to come sometime.