Gritty Spoon Bread

July  1, 2012
0 Stars
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
In This Recipe
  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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2 Reviews

LeBec F. March 5, 2013
louisa, how fun to see this here! My mom was a VA girl through and through, and spoon bread (Batter bread in VA)was a staple at big extended family Sunday breakfasts when i was little, along with fried apples, sausage and gravy, scrambled eggs,biscuits, ham...... Batter bread was always made with white corn meal when we had it.yumOla!!
Author Comment
Louisa March 10, 2013
I just read your message--thanks! We grew up with a similar breakfast, except that we had country ham. I love fried apples, but have to go to the Farmers' Mkt. here to get the super-tart green apples that fry up so nicely in a cast iron skillet! Yum back to you!