This recipe was originally published in a 1938 cookbook called “Katch’s Kitchen” by the Department of Applied Education of the Woman’s Club in West Palm Beach, Florida.
2 cups cold cooked grits
½ cup plain cornmeal
2 cups milk
2 eggs
½ teaspoon salt
2 tablespoons butter
½ teaspoon baking powder
Preheat the oven to 375°. In a medium saucepan on medium heat, scald the cornmeal in the milk and set aside to cool. In a large mixing bowl lightly beat the eggs about 1 minute. Add the cold grits and the salt. Add the cooled cornmeal mixture, the butter, and baking powder. Pour in a buttered pudding dish and bake for 35 to 40 minutes or until brown.
YIELD: 6 TO 8 SERVINGS
Georgianna Alexander
Snellville, Georgia