I don’t dare call it cornbread. After all, it has molasses, brown sugar and applesauce in it for heaven’s sake. But what it lacks in tradition, it makes up for in flavor. I’ve been messing around with lots of recipes using grits as a grain, and not as a finished dish. One of these recipes was made from whole cloth and is still being refined as we speak, but so far…so good. It’s taken some tweaking to get the moisture levels and acid levels and leavening levels to work out just so, but I think I’m getting close to the final edition.

I’ve tried it with chowchow, as a breakfast bread with peach conserva, as a sopping vehicle for potlikker and on its own. Kitty likes it hot with added butter and my favorite has been just direct from the pan, still warm from the oven.

Here are a few pics of what I’ve been up to. If you want the recipe, send me an email and I’ll send you the latest version for you to test. IMG_4555 IMG_4360 IMG_4410