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
