Grits Cornbread Recipes

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.

Steps:

• (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
• Preheat oven to 425°F.
• Combine the dry ingredients (except the soda).
• Stir the baking soda into the buttermilk and add that to the dry ingredients.
• Add eggs and melted butter. Stir together and pour into a 9x9 pan.
• Bake for 20 minutes.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.