Best Corn Grits Cornbread Recipes

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ALL-CORN CORNBREAD



All-Corn Cornbread image

Here it is at last: Polenta and grits together in the best cornbread you're likely to meet. This recipe first appeared on Season 1 of Good Eats: Reloaded.

Provided by Kate Itrich-Williams

Categories     Breads

Time 1h

Number Of Ingredients 8

1/2 cup plus 1 tablespoon stone-ground white hominy grits
1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 1/2 cups low-fat buttermilk
2 large eggs
3 tablespoons unsalted butter, cubed

Steps:

  • Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
  • Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
  • In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.
  • Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.
  • Bake until the cornbread is golden brown and springs back when touched, 25 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.
  • Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.

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

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

CLASSIC CORNBREAD



Classic Cornbread image

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g

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

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.

STONE-GROUND CORNBREAD



Stone-Ground Cornbread image

Categories     Bread     Side     Bake     Thanksgiving     Stuffing/Dressing     Cornmeal     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 loaf

Number Of Ingredients 8

1 1/4 cups medium-grind stone-ground whole-grain yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup whole milk
1 large egg
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375°F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
  • Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.)

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