Best Grits Cornbread Recipes
CORN GRITS CORNBREAD
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
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
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
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.
CAROLINA SHRIMP AND GRITS CORNBREAD FROM MARTHA WHITE®
Serving Size (1/6), Calories 450 (Calories from Fat 220), Total Fat 24g (Saturated Fat 4g, Trans Fat g), Cholesterol 220mg, Sodium 1220mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 5g), Protein 34g; Percent Daily Value*: Vitamin A 8%, Vitamin C 15%, Calcium 10%, Iron 15%.
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- HEAT oven to 400º F. Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red peppers and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
- HEAT 1 tablespoon bacon drippings and oil in 12-inch Lodge cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
- TOP cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.
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