Hominy Bread
Hominy bread is a soft, moist cornbread made with leftover cooked grits stirred into the batter. The grits give the crumb a tender, almost custardy texture that plain cornmeal alone does not produce. The sugar is optional, so you can keep it plain or make it slightly sweet. It bakes in one dish or two loaf pans, and it is at its best warm at breakfast with butter or honey.
Instructions
Heat the oven to 350°F (175°C). Grease a large baking dish or two loaf pans so they are ready when the batter is mixed.
In a large bowl, combine the cooked grits, cornmeal, baking powder, salt, butter and sugar if you are using it.
In a second bowl, beat the eggs thoroughly, then stir in the milk until the two are completely blended.
Pour the egg and milk mixture into the bowl with the grits and cornmeal, and mix until everything is combined.
Pour the batter into the prepared dish or pans. Bake in the heated oven for 35 minutes, until the top is golden brown and a knife inserted in the bread comes out clean.
Make it personal.
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