Wednesday, March 25, 2009

Hominy Spoon Bread


This is a very light, fluffy cornbread with grits. Traditionally, it was sometimes so fluffy that it had to be lifted from the pan with a spoon. Mine wasn't quite that soft--in fact it was slightly crunchy on the outside and creamy and custardy on the inside. I served it with butter and honey.



  • 1/2 cup hominy grits
  • 2 1/2 cups water
  • 1/2 tsp. salt
  • 1 TB butter
  • 3 eggs, separated
  • 1/2 cup white cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt


  • Prehead oven to 350
  • Cook grits with water and 1/2 tsp of salt as directed on package.
  • Meanwhile, sift together cornmeal, bakng powder and salt.
  • Beat egg whites until soft peaks form.
  • When grits are cooked pop them in the freezer for about 5 minutes to cool slightly.
  • Stir butter into grits until melted.
  • Stir in egg yolks.
  • Stir in flour mixture.
  • Fold in egg whites.
  • Pour into square cake pan.
  • Bake for one hour.

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