The City Magazine Since 1975

Husk's Cornbread

December 2010
Husk's Cornbread
Gotta Have It

Smoked bacon cornbread fresh from the wood-fired oven

The perfect balance of Anson Mills cornmeal, Happy Cow Creamery buttermilk, Thornhill Farms eggs, and Benton’s bacon, Husk’s cornbread is baked and served in six-inch, cast-iron skillets, resulting in a crisp crust surrounding a hearty interior. Trailing the heady perfume of corn, it arrives at the table straight from the wood-fired oven along with a ramekin of smoked pimiento-infused butter, giving an aromatic signal that a fine Southern meal is about to begin at 2010 Best Chef: Southeast Sean Brock’s newest restaurant. 76 Queen St.,
(843) 577-2500, www.huskrestaurant.com

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