Grits Cornbread
Ingredients
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1 1/4 cups stone-ground white cornmeal (not self-rising)
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1/2 cup all-purpose flour
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1/4 cup stone-ground yellow grits
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4 teaspoons baking powder
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1 teaspoon salt
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2 cups buttermilk
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2 large eggs
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1/4 cup butter
Directions
1.
Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet in oven to heat.
2.
In a large bowl, stir together cornmeal, flour, grits, baking powder, and salt.
3.
In a separate bowl, whisk together buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
4.
Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into cornbread batter and stir to combine. Pour batter into skillet.
5.
Bake for 25 to 30 minutes, or until cornbread is browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes. Invert onto a plate or cutting board and cut into wedges.
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Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often added for seasoning. Add corn to this, too, if you like, and serve it over rice, hot cornbread or grits.
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