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.”
READY IN:
25mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
  2. Preheat oven to 425°F.
  3. Combine the dry ingredients (except the soda).
  4. Stir the baking soda into the buttermilk and add that to the dry ingredients.
  5. Add eggs and melted butter. Stir together and pour into a 9x9 pan.
  6. Bake for 20 minutes.

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