Photo: Tina Evans Photo by: Photo: Tina Evans

Spoonbread Grits with Savory Mushroom Sauce

Southern Living OCTOBER 1996

  • Yield: 4 to 6 servings


  • 1 (14 1/2-ounce) can ready-to-serve chicken broth
  • 1/2 cup quick-cooking grits, uncooked
  • 1/4 cup butter or margarine
  • 1 cup milk
  • 1 cup buttermilk
  • 3 large eggs, lightly beaten
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground red pepper
  • Savory Mushroom Sauce
  • Garnish: fresh thyme sprigs


Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.

Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish.

Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired.