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Baked Grits

A baked dish of grits mixed with butter, salt, milk, and eggs, then baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Grits

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the grits

  1. Cook the grits according to package instructions.

  2. Once cooked, mix in the butter, salt, and milk.

Bake

  1. Beat the eggs until very light and fold them into the grits mixture.

  2. Pour the mixture into a buttered baking dish.

  3. Bake at 350°F (175°C) until set and lightly golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grits
Form the bulk of the dish, giving it a soft, porridge-like base.
Eggs
Set when baked, binding the grits into a sliceable custard-like texture.
Butter
Adds richness and fat, contributing a smooth mouthfeel and flavor.
Milk
Adds moisture and creaminess, and helps the mixture set softly when baked.

The step that matters

Beat the eggs until very light. Beating incorporates air into the eggs, which helps the baked grits rise slightly and gives a lighter texture. Folding gently preserves that air so the mixture does not deflate before baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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