• 1/4 cup grits
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1 cup scalded water
  • 1 cup corn meal
  • 3 tablespoons sugar
  • 3 tablespoons butter
  • 3 teaspoons baking powder
  • 2 eggs, separated
  • Directions

    Preheat oven to 425 degrees. Add grits and salt to boiling water and cook for a few minutes until thick. Add hot milk to corn meal; add sugar and butter. Combine grits corn meal mixture and baking powder. Cool a bit and add beaten egg yolks and fold in egg whites which have been beaten until stiff. Bake in preheated muffin tins for 15 minutes. If using self-rising corn meal, leaves out salt and baking powder.

    Yeild: 14 gems

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 5:00 pm

    iconDirections & Parking
    buy tickets online & save