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Spoonbread: Cheddar Garlic Grits Spoon Bread

Source of Recipe

Mississippi Memories


List of Ingredients

1/2 cup yellow cornmeal
1/2 cup old fashioned grits (not instant)
1/2 cup flour
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk or 1 c. milk mix with 1 tsp -- cider vinegar
2 large eggs, beaten
1 1/2 cups milk, divided
1 cup shredded sharp cheddar cheese
1 cup fresh or defrosted frozen corn kernels
1 clove garlic, minced
2 tablespoons unsalted butter, cut into small pieces


Recipe

Preheat the oven to 400ºF. In a large bowl, whisk the cornmeal, grits, flour, sugar, baking soda, and salt to combine. Stir in the buttermilk and eggs. Add 1 cup of the milk, the cheese, corn, and garlic, and stir just to combine. Do not overmix. Place the butter in a 10" round cake pan or cast iron frying pan. Place in the oven and bake just until the butter melts, about 3 minutes. Tilt the pan to coat the bottom and sides with butte. Pour the batter into the pan and sprinkle the remaining 1/2 c. milk on top.

Return to the oven and bake until golden brown and a toothpick inserted 2 inches from the edge of the pan comes out clean and the center is barely set, about 25 minutes. Let stand for 5 minutes. Serve the spoon bread warm. Turn this into a crab spoon bread casserole by spreading 8 ounces crabmeat on the bottom of the hot pan before pouring in the batter. Serves 6.