You may have seen them popping up on restaurant menus around Columbia over the past year: Congaree Milling Co.’s hominy grits. And unless you’re a maize scholar, you probably didn’t think much of it.

Making hominy from scratch is a rather tedious multistep process, which is why most of us simply go to the grocery store and buy it. Ready-to-eat canned hominy includes a little liquid, like other ...

We may receive a commission on purchases made from links. Venture too far out of the Southern U.S. and grits quickly disappear from restaurant menus and grocery store shelves alike, but for a ...

Highly processed kernels from a can? Heresy! Few summertime things satisfy like fresh, sweet, juicy corn. Why would anyone deviate from something so sacred? Consider hominy. Unless "grits" are ...

Add Yahoo as a preferred source to see more of our stories on Google. All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our ...

If you see grits on the menu, don’t worry, you’re still north of the Mason-Dixon line. This popular Southern breakfast treat is showing up at Yankee restaurants as an accompaniment to dinner entrees, ...

Hog 'N Hominy Salsa Verde Stew. (Matthew Mead/The Associated Press) By ELIZABETH KARMEL It all started at my friend Anthony's house not long ago during the beginning the so-called polar vortex. He is ...

The big blue mural on the side of the tall pink building at the corner of Rutledge and Cannon has become one of the iconic images of Charleston. The mural features a white-clad waitress holding a tray ...

It all started with a can of hominy. A dear friend of mine happened upon hominy in the grocery store and it piqued her curiosity. “What the heck is hominy, and what do you do with it?” she inquired. I ...

Around 30 minutes from Pawhuska lies another small Oklahoma town of roughly 3,500 residents. Welcome to Hominy, the Osage County town in Northeastern Oklahoma you may never have heard of, but likely ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I eat a lot of corn and corn products. I love ...