This spoonbread is made with grits added to the standard cornmeal batter. It's a very moist "bread" which is similar to a pudding in consistency. The beaten egg whites lighten the batter somewhat.
In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.
Beat in the butter, light cream, and salt.
Beat egg yolks in a small bowl then beat into the cornmeal mixture.
Beat egg whites until soft peaks form; fold into the cornmeal mixture.
Pour batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375° oven for about 30 minutes, until lightly browned.
Serve immediately with butter.
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