#509 Hominy Grill (and other things about Charleston).

Our first day in Charleston has been lovely, but hands-down the highlight has been discovering the restaurant that serves the greatest food we’ve ever tasted, period. The Hominy Grill has replaced Ajax as our all-time soul food favorite. On first sight, the cornbread looked like the pitiful off-white step-cousin of my mama and grandmother’s crispy, brown, greasy masterpieces. One bite and I knew… Cornbread would never be the same to me again. THIS is in fact what it should taste like. We were so impressed with the food, we even bought the cookbook (and a dang t-shirt!). I can’t WAIT to try out some of the recipes.

I love how the inside felt like a cozy little farmhouse with white walls and chalkboard menus.

If you’re extra nice, I’ll share the recipes for the squash casserole, cornbread, mac n’ cheese, and cheese grit cakes. Cause I got the book. Woot!

Afterward we toured Charleston with some octogenarians on a climate-controlled bus.

That there’s the ole Fort Sumter in the distance.

Then we made a dash to Folly Beach, which was the windiest place on earth—a welcome respite from the oppressive windless streets of the city.
Later was the second best thing about the day (and my mama will note that it’s always food with Ben and I) was dinner at the Southend Brewery and Smokehouse, one of the only vivid memories I have of my first visit to Charleston as a child. I was mesmerized by the huge copper distilleries—I had definitely never seen any before.

The food was wonderful, and we walked on with full bellies to meet up with a group for a ghost tour of downtown. There is little to say on that front (twasn’t very scary at all and our tour guide was certifiably insane).
Now we’re debating on whether a second trip to Hominy Grill tomorrow would be ridiculous. Nope. I think not.


Tuesday, May 24th, 2011

Daily Journal

3 thoughts on “#509 Hominy Grill (and other things about Charleston).

    • I didn't, but here it is:

      Preheat to 450.

      1.5 cups all purpose flour
      8 tsp. sugar
      4 tsp. baking powder
      1/2 tsp. baking soda
      3/4 tsp. salt
      1 1/3 cups WHITE cornmeal
      2 1/3 cups buttermilk
      2 eggs
      4 tbls. butter, melted
      1/8 tsp. freshly cracked pepper

      Grease a 9 in. cast iron skillet (this is how I do it, they use a cake or pie pan), dust with cornmeal.

      Sift together flour, sugar, baking soda, baking powder, and salt. Add cornmeal and sift again.

      Mix buttermilik and eggs using a rubber spatula, combine with dry ingredients from above. Gently add butter until just combined.

      Pour into skillet, and sprinkle the top with cracked pepper. Bake for 25-30 minutes or until golden brown.

      Hope that's helpful! It's SO delicious!

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