Hominy Grits Cornbread
Dontchya just hate the recipes with a whole essay before them? Here we go… Cornbread without cornmeal.
- 2 c. white grits (hominy grits)
- 2 ½ c. buttermilk
- 2 c. all-purpose flour
- 3/4 c. white sugar
- 1/4 c. light brown sugar
- 2 Tbsps. baking powder
- 2 tsp. kosher salt
- 1 c. vegetable oil
- 4 eggs
- Measure out 2 c. grits. Grind in food processor for a count of 40 — just a normal count, not by seconds.
(My little grinder only holds about 1c. at a time, so I did this step in two batches.)
- Soak the ground grits in the buttermilk while you prep.
(If you don’t have buttermilk, substitute 2c. milk mixed with 1/2 c. white vinegar which you’ve let sit while grinding the grits.)
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9×13″ pan with cooking spray.
- In a large bowl, combine all the rest of the dry ingredients.
- In a medium bowl, combine oil and eggs and beat with a whisk or mixer until well combined.
- Pour buttermilk and grits mixture into egg mixture and stir until well combined.
- In 3 parts, add the liquid mixture to the dry and stir until well combined.
- Pour the mixture into the 9×13″ pan and bake at 350 degrees Fahrenheit for 45-55 minutes until golden brown and a toothpick placed in the center comes out clean.
- Let cool completely.