Groovy Colored Grit Cornbread
Brighten up your table with this vibrant and uniquely satisfying Groovy Colored Grit Cornbread, a playful twist on a Southern classic! Made with multicolored stone-ground grits—think purple, yellow, or blue—this recipe delivers eye-catching hues and a rustic, hearty texture that’s sure to impress. Infused with buttery richness, a touch of sweetness from optional honey, and the perfect balance of cornmeal and cheddar cheese, this cornbread is wonderfully moist and packed with flavor. Baked golden in a cast-iron skillet, it’s an easy yet stunning dish that pairs beautifully with your favorite soups, chili, or barbecue. Whether for a cozy weeknight meal or a festive gathering, this is cornbread like you’ve never had before!
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Recipe Information
Ingredients
- 1 cup multicolored grits (e.g., purple, yellow, or blue stone-ground grits)
- 2 cups water
- 1 cup milk
- 4 tablespoons unsalted butter (plus extra for greasing the pan)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.75 teaspoons salt
- 1 unit large egg
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons honey (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch cast iron skillet or baking pan with unsalted butter.
Bring 2 cups of water to a boil in a medium saucepan. Gradually stir in the multicolored grits and reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until thickened. Remove from heat and let cool slightly.
In a small saucepan, heat the milk and unsalted butter until the butter is melted. Let this mixture cool to a lukewarm temperature.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, lightly beat the egg and then stir it into the lukewarm milk and butter mixture.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the cooked grits and shredded cheddar cheese (if using) to add extra richness and texture.
Pour the batter into the prepared skillet or baking pan, spreading it out evenly. Optionally, drizzle the top with honey for a hint of sweetness.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the skillet for 5-10 minutes before slicing into wedges or squares. Serve warm and enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 72.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 799 mg | 61% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 965 mg | 21% | |
*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.
