Awendaw is more like a pudding or custard than a bread. This is still another example of a fascinating Southern regional specialty that has tottered at the edge of extinction due to neglect and the modern mania for culinary novelty.
Makes 1 loaf
INGREDIENTS:
- 2 cups water
- 1 teaspoon salt
- 7 tablespoons regular grits
- 4 tablespoons (1⁄2 stick) butter
- 1 1⁄2 cups milk
- 1 cup yellow cornmeal
- 3 large eggs
INSTRUCTIONS:
- Preheat the oven to 350°F and grease a 11⁄2-quart loaf pan. Dust the interior with cornmeal.
- In a saucepan, bring water and salt to a rapid boil. Gradually add the grits, reduce the heat to moderately low, and cook for 25 minutes, stirring frequently. Add butter and stir until melted.
- In a mixing bowl, combine milk and cornmeal, stir well, and let it stand for 15 minutes. Stir the cooked grits into the cornmeal mixture, then beat in the eggs one by one.
- Scrape the batter into the prepared loaf pan and bake for about 50 minutes, or until the bread is golden. Serve hot with butter, or toast and butter leftovers if desired.
