Grub Americana

Homesteader Cornbread

This moist cornbread with a crisp, golden crust is great with pintos or any other bean dish, chili con carne or for making your favorite stuffing.

Mexican Atole

This popular Mexican hot beverage makes a soothing after dinner beverage.

Maverick Shrimp & Grits

Maverick Grits melds two South Carolina favorites, Shrimp and Grits and Lowcountry boil, combining shrimp, sausage, and other “Southern” ingredients.

Hush Puppies

In the South, no shrimp basket, barbecue sandwich, or fried catfish plate is complete unless accompanied with hush puppies.

Creamy Grits Casserole

This delicious, two-cheese casserole is a must for Southern Sunday brunches or serve at dinner with shrimp or ham.

Corn Pone

Corn Pones are also referred to as “hoecakes” or “Johnnycakes.” The Native Americans made them with just corn meal and water and ate it as their daily bread.

Cornmeal: Perhaps America’s Most Traditional Food

No other food exemplifies America and its plentiful bounty like corn. This is the second in a series of articles that explores the history and culinary uses of this versatile grain. Thousands of years before Europeans first landed on the shores of the New World, corn had become a staple food of Native Americans. Among […]