Gritty Spoon Bread

By • July 1, 2012 2 Comments

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Author Notes: I stumbled into this recipe because I was making spoon bread and ran out of cornmeal, so I substituted grits, and it turned out fine, and really better. So I experimented and ended up with a recipe that uses more grits than cornmeal, and it turns into a sort of grits souffle, which is funny, because I remember a article years ago somewhere, "Grits Souffle, My Hat," but it can be done. Add a salad or some fruit and it's a meal.Louisa

Makes enough for two to four as a main dish

  • 3 cups milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 3/4 cup course ground grits, yellow or white
  • 1/4 cup course ground cornmeal, yellow or white
  • 4 extra large eggs, separated
  • 2 tablespoons butter
  • 1 teaspoon baking powder
  1. Separate egg yolks and egg whites.
  2. Bring water and milk to a simmer. Add grits and cornmeal, whisking until mixture is thick. Cooking time depends on type of grits. Remove from heat.
  3. Whisk a small amount of hot mixture into the yolks. Pour the yolk mixture back into the pan with the grits/cornmeal. Continue whisking on low heat for a minute or two.
  4. Remove from heat and whisk in the butter.
  5. Pour hot mixture into a large, shallow bowl, so mixture can cool quickly.
  6. In a separate bowl, beat egg whites until stiff.
  7. Stir/whisk the 1 tsp. baking powder into the grits mixture.
  8. Fold egg whites into the grits/meal.
  9. Pour mixture into a greased baking dish (I use a 9" square pyrex.)
  10. Bake at 400 degrees for 40-45 minutes.
  11. Serve with a little butter or hot sauce. Also good left-over and microwaved.

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