Corn Grits Recipe For Cornbread Food

CORN GRITS CORNBREAD

Corn Grits Cornbread image

This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.

Provided by mliss29

Categories Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornmeal (regular)
1/2 cup cornmeal, coarsely ground (corn grits or polenta)
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted

Steps:

(Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
Preheat oven to 425°F.
Combine the dry ingredients (except the soda).
Stir the baking soda into the buttermilk and add that to the dry ingredients.
Add eggs and melted butter. Stir together and pour into a 9x9 pan.
Bake for 20 minutes.

Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9

GRITS CORNBREAD

Grits Cornbread image

I normally don't like cornbread because I have yet to find a recipe that isn't too sweet for our tastes. This one sounds like it might be the winner. From Taste of the South.

Provided by KlynnPadilla

Categories Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups stone-ground white cornmeal (not self-rising)
1/2 cup flour
1/4 cup stone-ground yellow corn grits
4 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup butter

Steps:

Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.

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