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 photo by mary winecoff
photo by mary winecoff
photo by Bernette photo by Bernette
photo by Tess B. photo by Tess B.
photo by mliss29 photo by mliss29
Ready In:




  • (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

  1. 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


  1. Good recipe. The corn bread was very light and moist. Made for Recipe Tag.
  2. 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!
  3. It was easy to make and the texture was nice but it lacked sweetness
  4. 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.
    • Review photo by Bernette
  5. Great! I added green chile, frozen corn and some grated cheese. Delicious with some New Mexico beans.
    • Review photo by Tess B.



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