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.

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.

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