* Exported from MasterCook *
Bread, Country Grit
Recipe By :Kendra Bailey Morris
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1 cup plain white stone-ground cornmeal -- (not instant)
3/4 cup yellow self-rising cornbread mix
1 teaspoon sugar
1/2 teaspoon salt
1/3 teaspoon baking soda
3 tablespoons sausage -- bacon, country ham, or pork chop drippings
1/4 cup plain white stone-ground grits
3/4 cup water
1 egg
1 cup buttermilk
Goes with West Virginia Brown Beans
You can use Crisco or half butter and half Crisco in place of the drippings.
Grit bread is similar to cornbread, but it's made with pure
stone-ground grits, giving it a texture unlike any you've ever
tasted. This bread is dense, moist and not at all sweet on the inside
while golden and crusty on the outside. You can find stone-ground
cornmeal in specialty and organic grocery stores.
Cornbread and beans are the type of food, simple and warm, that
reminds us all of where we come from.
Preheat oven to 475F.
Sift white cornmeal, cornbread mix, sugar, salt and baking soda into
a big mixing bowl. Add fat drippings to a cast-iron cornbread pan (or
muffin or cornstick pan) and warm it on the stove. When drippings are
melted, tilt pan so the sides and bottom are well greased. Then pour
off and reserve two tablespoons of drippings.
Mix grits and water in a bowl and 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 OK. Whisk egg in
a bowl. Then mix egg with buttermilk and add to the dry ingredients.
Stir until the batter is well mixed but still a bit on the firm and
dry side. Add the reserved pan drippings and 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 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.
Just heat up a griddle or cast-iron pan and drop in a small bit of
butter. Then fry up your leftover cornbread wedges until they are
nice and golden brown.
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Per Serving (excluding unknown items): 172 Calories; 5g Fat (25.2%
calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber;
32mg Cholesterol; 382mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0311