Preparation info

  • Yields

    4 to 6

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Awendaw is a descendant of native American cooking, taking its name from an ancient Indian settlement outside of Charleston, South Carolina.


  • 2 cups (475 ml) water
  • ¾ teaspoon salt
  • 7 tablespoons grits
  • 4 tablespoons (60 g) butter
  • cups (355 ml) milk
  • 1 cup (235 ml) yellow cornmeal
  • 3 eggs
  • Butter and cornmeal for pan


    Line the bottom of the pan with brown paper. Grease it and the sides of the pan well with butter. Dust the interior with a small amount of cornmeal.

    Bring the water to a rapid boil in a saucepan and stir in the grits and salt. Cook over medium heat for 25 minutes, stirring frequently. Beat in the butter when grits are done and remove from heat. In the meantime combine the milk and cornmeal in a mixing bowl and let stand at least 15 minutes. Preheat oven to 350°F (177°C).

    Stir the slightly cooled grits into the cornmeal mixture and beat the eggs in, one by one. When well mixed, pour batter into loaf pan and bake in middle level of preheated oven for approximately 50 minutes. Serve hot with plenty of butter, or, if leftover, lightly toasted or fried in butter.