Cheese and Grits Bread


Cornbread is one of my staples around here, and in many Southern (and other!) kitchens. When I was growing up, it most often showed up on the table with a big pot of pinto beans. Grits are like a coarse cornmeal and can be used in place of cornmeal in many recipes. The switch offers an interesting change of pace. It’s like cornbread, but not!

And sometimes you just need to change it up.

Keep ’em guessing.

Never be boring.

Give ’em grits.
Here’s how I make it. It’s a moist quick bread with a rustic texture. I like it even better than cornbread.

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How to make Cheese and Grits Bread:

1 cup all-purpose flour
1 cup grits (quick or old-fashioned)
1/4 cup sugar (less if you don’t like it sweet)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk
1 egg
1/3 cup oil or melted butter
1 cup shredded cheese (any kind)

Like with cornbread, you can add some diced peppers, onions, etc, if you like.

Combine all the ingredients and stir to blend; don’t over-stir. This is easy, don’t make it hard.
Transfer to a greased 8 x 8 pan or a medium-sized iron skillet. Bake at 400-degrees for 25-30 minutes, until golden on top.
Get the butter. Maybe some honey. And get outta my way!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on July 29, 2013  

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11 Responses | RSS feed for comments on this post

  1. 7-29

    I don’t think I can even get grits this far north! Now I am in the mood for my famous 4 cheese jalapeno corn bread!

  2. 7-29

    This sounds yummy! I’ve never cooked with grits in my life, but might try it now.
    VGibs, I’ve seen grits in our local Hannaford supermarket here in Eastern Maine, alongside the cornmeal. I believe Quaker Oats brand. Are you more northern than that?

  3. 7-29

    Looks yummy!

    They sell grits up north here in Maine. They are by Quaker, sometimes next to the Quaker cornmeal in the baking aisle, or near the oats and other cooked cereals in the breakfast cereal aisle.

  4. 7-29

    I love grits, we can’t buy them here in Ontario but when I visit home (Kansas) I always bring some back! I think you can get them in Northern new york as well, where we do a lot of regular shopping.

    I had this before but i’ve sort of forgotten about it! I might make some of this to go with tonight’s supper!

  5. 7-29

    Amazon changed my life when it comes to grits, corn meal mix and Dukes mayonnaise. No more suitcases full of Southern specialties! I’m sure TSA is happy too, those things in my bags invariably triggered a search.
    This grits bread looks very interesting, think I think I’ll try it.

  6. 7-29

    Oh wow! That bread sure does smell good! I would never have thought to use grits in a bread. I love grits, and cornbread, so I’ll definately have to try this. Ever make spoonbread? It’s a little labor intensive, but is so smooth and buttery. Oh dear, now I’m getting hungry. 8)

  7. 7-29

    I forgot, I have a question. If using a cast iron skillet, do you heat it in the oven like you would for regular cornbread?

  8. 7-29

    I wonder if corn meal could be used to replace in this recipe, as we do not have grits here in Canada . I have never had grits before but I bet they are good

  9. 7-30

    Yes, you could heat the skillet in the oven just the same.

  10. 7-30

    I made this last night for supper. Or is it dinner? Anyway, it was so good I ate three pieces. I made some fresh from the garden pink-eyed peas and okra, sliced tomatoes and cucumbers also from the garden and a little leftover pork roast. The bread was really good with some of my Cowboy Candy(candied Jalapenos) one it. I put some of those jalapenos on one piece and called it dessert. Thanks for the great bread recipe. It goes in the keeper file. :D

  11. 7-30

    I’m going to make this with cream of wheat, I don’t have grits. I’m so glad to see you using a cast iron skillet. All the cornbread my grandmother made was in a cast iron skillet. I bought a small oval one for cornbread at a garage sale years ago and my mom tried to talk me out of it to no avail.

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