Awendaw

Name: Awendaw
Yield: Yields 4 to 6 servings
Cuisine: United States
Ingredients: Butter and cornmeal for pan; 2 cups (475 ml) water; ¾ teaspoon salt; 1 cup (235 ml) yellow cornmeal; 3 eggs; 1½ cups (355 ml) milk; 7 tablespoons grits; 4 tablespoons (60 g) butter

Preparation info

Yields
4 to 6
servings

Difficulty
Medium

Appears in

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.

Ingredients

2 cups (475 ml) water
¾ teaspoon salt

Americas
United States
Charleston
Supper
Breakfast
South Carolina
Vegetarian

Method

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 cornm