Grits Spoonbread

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.



3 large eggs
2 cups cooked stone-ground grits, white or yellow
1 cup milk
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons chopped chives
1 cup buttermilk
¼ cup unsalted butter, melted
½ cup shredded Asiago cheese

Preheat oven to 350°.

In a 4-quart bowl, mix the eggs with the grits and blend in the milk. Once blended, add the baking powder, baking soda and chives. Add the buttermilk, and blend well, breaking down all the lumps. Add the melted butter and the Asiago cheese, and mix, then let set for 3 minutes. Mix well, and pour mixture into a buttered soufflé or casserole dish or a bread pan. Stir the mix a final time in the pan. Bake for about 40 minutes or until the top is browned and a toothpick inserted in the center comes out clean. Serves 10.

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