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."
photo by mary winecoff
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
9
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
directions
- (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.
Questions & Replies
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I did a web search for making Cornbread using Corn Grits and your p[age came up,but you use a mix of Cornmeal and Corn Grits,I am a retired US Marine living in the Philippines and have not found any Corn Meal here,can I make this Cornbread with just Corn Grits and if so how please. Thank You Bob J. Lathim USMC Ret. Semper Fi
Reviews
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Good recipe. The corn bread was very light and moist. Made for Recipe Tag. -
Planned cornbread for dinner and needed a substitute for cornmeal, I had grits and a scant 1/4cup of yellow cornmeal. So I added enough grits to make the whole cup, turned out great! I would use this recipe again! -
It was easy to make and the texture was nice but it lacked sweetness
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Best cornbread I’ve raver eaten. The mix of the crunchy corn grits (I used Bob’s Red Mill Corn Grits/Polenta) and regular cornmeal was delicious. I had a bit more than a tablespoon left of the grits, so just added enough cornmeal to make that second 1/2 cup. I didn’t have buttermilk so used the milk and vinegar trick—next time I might use a bit more vinegar as there wasn’t much thickening. I added 3/4 small can of mild, roasted chopped chilis and 3/4 cup grated cheddar cheese. Can anyone tell me why I should add the baking powder to the buttermilk rather than mixing it into the dry ingredients? It was messy.
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Great! I added green chile, frozen corn and some grated cheese. Delicious with some New Mexico beans.
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