Sunday, October 29, 2017

Corn Grits Corn Bread

There is winter in the air here this weekend.   It's been chilly...the last of the leaves are coming down, as is their custom, right before Halloween.   I enjoy my "empty test", but I really miss my cherubs this time of year.   When they were little, it was all costumes and candy.  When they were older, it was marching band and football and drama club.   Now, it's just my husband and I....but I still like to carve a pumpkin....

 My hubby went out to do some hunting, so I stayed in to make some chili and some cornbread.  I have some fantastic grits from Kentucky I got on a business trip and I wondered if they could be used in cornbread....the answer is they can!   This is how I did it...

Corn Grits Corn Bread

1/2 cup milk
1 Tablespoon vinegar
2 T butter
1/4 cup cornmeal
1/4 cup stone ground grits
1/2 cup flour
1 teaspoons baking powder
1/2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/4 cup vegetable oil

Optional: 3 T chopped peppers, hot or sweet

Mix milk and vinegar, set aside until thickened.  Place butter in  8 inch cast iron skillet in an oven set to 425F to preheat.  Mix all dry ingredients in a bow with a whisk, in another bowl, mix  egg, veg oil and milk mixture.  Pour wet ingredients into dry and mix until combined.   Add peppers and stir.  Pour into hot skillet and bake for 15 minutes.

1 comment:

Shayne said...

I made white chicken chili this weekend too :0