White Corn Bread

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)White Cornbread
  • 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


  1. 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.)White Cornbread
  2. 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.)
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Spray a 9×13″ pan with cooking spray.
  5. In a large bowl, combine all the rest of the dry ingredients.
  6. In a medium bowl, combine oil and eggs and beat with a whisk or mixer until well combined.
  7. Pour buttermilk and grits mixture into egg mixture and stir until well combined.
  8. In 3 parts, add the liquid mixture to the dry and stir until well combined.
  9. 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.
  10. Let cool completely.

White Cornbread


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