Grits Cornbread
Discover the ultimate comfort food upgrade with this Southern-inspired Grits Cornbread recipe, where stone-ground cornmeal and quick-cooking grits come together to create a perfectly moist, tender crumb with a hint of crunch. Elevated with a touch of buttermilk for tanginess and baked to golden perfection in a sizzling hot cast iron skillet, this cornbread is irresistibly rich and buttery with just the right amount of sweetness. Ready in under 40 minutes, it's a crowd-pleasing side dish that pairs beautifully with hearty chilis, barbecued meats, or a drizzle of honey for a sweet treat. Perfect for family dinners, holiday gatherings, or whenever you crave a classic Southern flavor with a modern twist, this Grits Cornbread will quickly become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 1 cup stone-ground cornmeal
- 0.5 cup quick-cooking grits
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 0.25 cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or a baking dish and place it in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, grits, flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully remove the hot skillet or baking dish from the oven and add the vegetable oil, swirling to coat the bottom and sides of the pan.
Pour the batter into the prepared skillet, spreading it evenly with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 41.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 441 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
