Cheese and Grits Bread Recipe

Cheese and Grits Bread Recipe

Cheese and Grits Bread

Hominy grits are made from dried, ground corn kernel that have had the hull and germ removed. Grits look like coarse cornmealand are frequently eaten in the southern untied states.
They are widely available elsewhere, however, and anyone will appreciate their comfortingdown-home flavor. This rough hewn breads, scented with rosemary, is best warmfrom the oven, spread with butter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Main Course, Side Dish, Snack
Cuisine American, Canada, Chinese, England, Indian, Italian, Mexican, Netherland
Servings 16 Squares
Calories 997.25 kcal


  • A large bowl
  • A medium bowl
  • Square pan
  • Toothpick
  • Oven
  • Blender


  • 2 ½ cups (12 ½ oz/390 g) all-purpose (Plain) flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh sage or
  • 1 ½ teaspoon dried sage
  • 1 ½ cups (12 oz/375 ml) beer. Freshly opened
  • 1 cup (4 oz/125 g) finely grated cheddar cheese


  • Preheat an oven to 400˚F (200˚C).
  • Butter an 8-inch (20-cm) square pan.
  • In a large bowl stir and toss together theflour, grits, sugar, rosemary, baking soda and salt. Set aside.
  • In a medium bowl whisk together the buttermilk,egg and melted butter until smooth.
  • Stir in the cheese.
  • Add to the combined dry ingredients and stirjust until blended.
  • Spread in the prepared pan.
  • Bake until a toothpick inserted into center ofthe bread comes out clean, 15-30 minutes.
  • Cut into 2-inch (5-cm) squares and serve warmfrom the pan.
Keyword Cheese and Grits Bread

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