Grits Bread Recipes
GRITS BREAD
This is so easy and so good. This can be made early in the day and refrigerated until ready to bake. It is an alternative to spoon bread. I have been making this since 1955. My children did not like spoon bread and when I made this they loved it. It has replaced spoon bread for us.
Provided by Gladys P.
Categories Breads
Time 45m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring milk to a boil and gently stit in grits. Stirring to keep from lumping.
- Cook until thick, stirring constantly.
- Add butter or margarine; stir until it melts.
- Stir in salt and well beaten eggs
- Pour into well greased 9 inch oven proof dish.
- Bake in preheated 400 degree oven until top is browning and bread rises, about 30 minutes. ( It should look something like corn bread ).
- Cut into wedges and serve.
GRITS BREAD
Make and share this Grits Bread recipe from Food.com.
Provided by pansregnig
Categories Yeast Breads
Time 3h40m
Yield 1 large loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread machine and set on basic cycle.
- May need to add water during mixing.
- Leftover grits which have been refrigerated will be drier than freshly cooked grits.
Nutrition Facts : Calories 2539.7, Fat 31.8, SaturatedFat 16.1, Cholesterol 61.1, Sodium 2545.6, Carbohydrate 494.1, Fiber 24, Sugar 15.1, Protein 59.9
CREAMY SWEET BREAKFAST GRITS
Make and share this Creamy Sweet Breakfast Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add the milk, grits, honey, and salt to a saucepan.
- Over medium heat, bring mixture to a boil, stirring frequently.
- Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
- Serve warm, topped with fruit.
Nutrition Facts : Calories 206.3, Fat 3.3, SaturatedFat 1.9, Cholesterol 12.3, Sodium 382.2, Carbohydrate 36.9, Fiber 0.3, Sugar 21.1, Protein 7.8
GRITS CORNBREAD
I normally don't like cornbread because I have yet to find a recipe that isn't too sweet for our tastes. This one sounds like it might be the winner. From Taste of the South.
Provided by KlynnPadilla
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
CORN GRITS CORNBREAD
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
Provided by mliss29
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 223.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 75.2, Sodium 530.8, Carbohydrate 24.1, Fiber 1.4, Sugar 2.9, Protein 4.9
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- Fit your mixer with the dough hook and mix on low speed until all the ingredients have been incorporated and you have a shaggy dough.
- Increase the mixer speed to medium and knead for 10-12 minutes, until all the dough gathers in a ball around the dough hook. NOTE: Please watch the video to see in real time what the dough looks like while kneading. It will help you resist the urge to add more flour.
- Once the dough is smooth, shiny, and nicely stretchy, oil your hands and form the dough into a ball. Plop it back in the mixer bowl, spray lightly with oil or pan spray, and cover it with a lint-free towel or plastic wrap.
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Servings 3Total Time 3 hrs 20 mins
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- Bring milk to a boil in a large sauce-pan over medium heat; stir in grits, and cook, stirring often, 5 minutes (mixture will be very thick). Remove from heat; add salt and cheese, stirring until cheese is melted. Let stand 25 minutes, stirring occasionally.
- Combine 1 cup warm water, sugar, and yeast in the mixing bowl of a heavy-duty stand mixer; let stand 5 minutes. Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.
- Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around mixer attachment.
- Shape dough into a ball with well-floured hands, and place in a well- greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
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No need to worry, the 2015 GRIT’s Guide to Homemade Bread contains several gluten-free recipes, including those found in Gluten-Free Bread Baking 101 or in Pizza Perfection. Click here to buy your copy of GRIT’s 2015 Guide to Homemade Bread! You Too Can Bake Bread. Whether you’re a beginner or a seasoned baker, our bloggers offer ...
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #eggs-dairy #easy #dietary #low-calorie #low-in-something
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