• 3 cups water
  • 3/4 teaspoon salt
  • 3/4 cup uncooked regular grits
  • 3 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 tablespoon butter or stick margarine
  • 2 cups fat-free milk
  • 1/2 cup yellow cornmeal
  • Cooking spray


This Classic Spoon Bread, Named For An Indian Settlement Located North Of Charleston, Is Typically Served Hot From The Oven With Butter And Lots Of Shrimp. Like Any Spoon Bread, It Makes A Nice Side Dish To Pork, Beef, Or Chicken.

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