Spoonbread With Grits

Grits Spoonbread Hot From the Oven
Hot and Fluffy Grits Spoonbread. Photo: Diana Rattray
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 6 Servings

This spoonbread is made with grits added to the standard cornmeal batter.  It's a very moist "bread" which is similar to a pudding in consistency. The beaten egg whites lighten the batter somewhat.

What You'll Need

How to Make It

In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.

Beat in the butter, light cream, and salt.

Beat egg yolks in a small bowl then beat into the cornmeal mixture.

Beat egg whites until soft peaks form; fold into the cornmeal mixture.

Pour batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375° oven for about 30 minutes, until lightly browned.

Serve immediately with butter.

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Spoon Bread with Bacon

Easy Basic Spoonbread​

See Also

Slow Cooker Recipes

Main Recipe Index

Southern Food Home

Nutritional Guidelines (per serving)
Calories 349
Total Fat 27 g
Saturated Fat 15 g
Unsaturated Fat 8 g
Cholesterol 216 mg
Sodium 75 mg
Carbohydrates 20 g
Dietary Fiber 1 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)