South Carolinians, like other rural Americans, ate corn in some form at virtually every meal. Corn was consumed fresh as a vegetable; it was also ground into meal and baked or fried into various breads. As flour, it was used to coat meats, vegetables, and fish for frying. Corn was rendered into syrup and distilled into whiskey. Hominy, a corn derivative, gave the South its most beloved signature dish: grits.