Hominy Grill Recipes

This adorable book, hand-illustrated with line drawings by David Boatwright (the artist behind the Hominy murals! ), is filled with over 20 of our most popular recipes, including shrimp & grits, chocolate pudding, cornbread, shrimp burgers, and hummingbird cake.

The Heart Stopping ‘Nasty’ and New Southern Cooking of South Carolina


Chef Robert Stehling just received the James Beard award for regional cooking this year. This delicious recipe is from his Hominy Grill in Charleston, SC. We enjoyed a wonderful brunch there while on vacation at the Isle of Palms this month.


2 tablespoons butter; 3 thinly sliced zucchini, about 4 cups); 3 thinly sliced yellow squash,(about 4 cups); 1 cup diced onion; 1/2 cup diced celery; 1 clove minced garlic; 4 beaten eggs; 1 1/2 cups grated cheddar cheese; 1/2 cup grated parmesan cheese; 1 1/2 tablespoons chopped fresh basil; 1 1/2 tablespoons chopped fresh parsley; 1/2 teaspoon Tabasco; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon nutmeg; 1/4 teaspoon sugar; 3 cups dried breadcrumbs.



Preheat oven to 350 degrees. Grease an 8×8 baking dish, dust with bread crumbs and set aside. Heat butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally until edges of onion start to turn golden brown. Add garlic and cook another minute. Add squash and cook until tender and slightly browned, approximately 30 minutes. Set aside to cool. In medium bowl,combine the beaten eggs, cheeses, basil, parsley, Tabasco, salt, pepper, nutmeg and sugar. Set aside. Pulse 1/3 of the squash mixture in a food processor until it is chunky-smooth. Add back to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine. Pour the mixture into the prepared baking dish and top with an even coating of the breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the casserole is slightly puffed.

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