Best Ever Grit Bread

This is a recipe I came across several years ago at a function at my sons school and just had to have the recipe. It is truly scrumptious.

Best Ever Grit Bread

1 cup plain white stone-ground cornmeal (not instant)

3/4 cup yellow self-rising cornbread mix

1 teaspoon sugar

1/4 teaspoon salt

1/3 teaspoon baking soda

3 tablespoons sausage or bacon drippings

1/4 cup plain white stone-ground grits

3/4 cup water

1 egg

1 cup buttermilk or regular milk will do if you do not like buttermilk

Preheat oven to 475 degrees.

Sift white cornmeal, cornbread mix, sugar, salt and baking soda into a big mixing bowl. Add fat drippings to a cast-iron skillet and warm it on the stove. When drippings are melted, tilt pan so the sides and bottom are well greased. Then pour off and reserve two tablespoons of drippings. Mix grits and water in a bowl and microwave on high for 3 minutes. Stop and stir and then microwave again on high for 3 minutes and set aside. The grits will be about half done. Whisk egg in a bowl. Then mix egg with buttermilk and add to the dry ingredients. Stir until the batter is well mixed but still a bit on the firm side and dry side. Add the reserved pan drippings and grits. Mix all of the ingredients well with a large spoon. (If grits and water have cooled, reheat for 30 seconds before adding.) Your batter shouldn’t be too dry or too wet, but somewhere in between. Pour batter into pan and bake for 20 to 25 minutes. The grit bread is done when it has a nice, golden brown crust.Remove from the oven and serve with lots of butter. Mm Mm good.