Skip to main content
Bread

Grits Bread

A baked bread made from cold grits, cornmeal, egg, salt, baking powder, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Grits Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, combine the cold grits, cornmeal, beaten egg, salt, and baking powder.

  2. Add sweet milk gradually until the mixture reaches a thin batter consistency.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake in the preheated oven until golden brown.

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. Egg + milktop 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

Cold grits
Provide the bulk and body of the bread, with a soft, starchy crumb.
Cornmeal
Adds grainy texture and structure to the batter.
Egg
Binds the mixture together and helps it set as it bakes.
Baking powder
Releases gas during baking so the bread rises and lightens.
Sweet milk
Adds moisture and loosens the batter to a thin consistency.

The step that matters

Adding the milk gradually. Adding milk in small amounts lets you reach a thin, pourable batter without making it too loose. Too much liquid at once can make the bread soggy and slow to set in the oven.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes