K.G.'s Country Grit Bread

K.G.'s Country Grit Bread

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup plain white stone-ground cornmeal (not instant)

  • ¾

    cup yellow self-rising cornbread mix

  • 1

    teaspoon sugar

  • ½

    teaspoon salt

  • teaspoon baking soda

  • 3 to 4

    tablespoons sausage, bacon, country ham, or pork chop drippings

  • ¼

    cup plain white stone-ground grits

  • ¾

    cup water

  • 1

    egg

  • 1

    cup buttermilk

Directions

Preheat your oven to 475 degrees. Sift up your white cornmeal, yellow self-rising cornbread mix, sugar, salt, and baking soda into a big mixing bowl. Put your fat drippings in a cast iron cornbread pan (or muffin or cornstick pan) and warm them on the stove. When your drippings are melted, tilt your pan so the sides and bottom are well greased. Mix up your grits and water in a bowl and cook in your microwave on high for 3 minutes. Stop and stir and then microwave again on high for 3 minutes and set aside. The grits will be about half done, but that’s okay. Whisk your egg in a bowl. Then add your egg with your buttermilk to the dry ingredients. Stir until the batter is well-mixed but still a bit on the firm and dry side. Now add the extra pan drippings and your grits. Mix all of the ingredients well with a large spoon. (If grits and water have cooled, reheat for 30 seconds before adding.) Your batter shouldn’t be too dry or too wet, but somewhere in between. Pour batter into your cornbread pan and bake for 20 to 25 minutes. (Cornsticks take slightly less time.) Your Grit Bread is done when a nice golden brown crust has formed. Now, all you need to do is get a big slab of butter and dig in! Cooking Tip: Leftover grit bread makes mouthwatering fried cornbread. For fried bread, slice cornbread into pie-shaped wedges and then slice each into 2 half wedges, each with a soft side and a crusty side. Next, heat your griddle or fry pan to medium-hot and drop in a small piece of butter. Place one of your half wedges (soft side down) on the sizzling hot butter. Do the same for your remaining half wedges. Cook until a golden brown. Finally, lower your heat to warm and turn all the half wedges over. Allow the other side to heat thoroughly and eat ‘em while they’re hot. * * * * *


Nutrition

Facebook Conversations