Whether you are using leftover grits from breakfast or making them especially for this cornbread, you are going to love this dish.
1 tablespoon vegetable oil
½ cup cooked grits
1 cup buttermilk
1 large egg, beaten
½ cup shredded Cheddar cheese
1½ cups self-rising cornmeal
½ cup butter, melted
Preheat the oven to 425 degrees. Preheat a 10-inch cast-iron skillet in the oven and grease with oil. Combine the cooked grits, buttermilk, and egg in a medium bowl and stir. Add the Cheddar cheese, cornmeal, and butter, stirring until smooth. Pour into the hot skillet. Bake for 25 to 30 minutes or until golden brown and firm in the middle.
Makes 6 to 8 servings.