Cornbread...Sort Of

Ok, so I know I promised to make a go of this & I've been MIA for a bit, but I have very valid reasons. Between online teaching, kids, and prepping for another major change, it's been rather busy. But never fear, I am back w/ some more food randomness :-)

So the other day I wanted to make cornbread, but then realized I was out of cornmeal. Had it not been for the polar vortex gripping the city I would have loaded up the 3 amigos and gone to pick some up. Instead I searched through the cupboards to see if there was anything else I could make. After lots of hemming and hawing, I decided I would make that cornbread...but with grits instead of cornmeal. Grits are corn so why not right? Well I broke out the cornmeal container to get my trusty recipe & just substituted grits for the cornmeal. 

Batter and Mix-Ins

What a wonderful idea! The bread had a nice bite to it, plus the grits played nicely with the cheese and chicken in the mix. Yeah, my cornbread is never simple ;-) So give it a shot & let me know how you like it!

Yummy Muffins

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Gritbread
Ingredients
1-1/4 cups all-purpose flour
3/4 cup grits (I used quick grits)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon crushed pepper flakes
1/4 teaspoon dried thyme (or herb of your choice)
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
1 cup shredded cheese
1 cup cooked chicken, shredded or cut

Directions
Heat oven to 400 deg F. Grease an 8- or 9-inch pan. 

In a large bowl, combine the dry ingredients. Add the milk, oil, and egg, mixing until the dry ingredients are moistened. Add the cheese and chicken, stirring to combine.

Pour the batter into the prepared pan. Bake for 20 - 25 minutes, or until golden brown and a wooden pick inserted in the center comes out clean.

Note: You can also use make corn muffins instead. I find the boys will eat most anything in the shape of a muffin. Just a thought for those of you with little ones.