A Creamy Southern Grits Casserole Baked to Golden Perfection
Baked Grits is a comforting Southern classic that transforms simple pantry ingredients into a rich, cheesy casserole. Creamy grits, sharp cheese, butter, and eggs come together to create a dish that’s perfect for breakfast, brunch, holiday gatherings, or as a hearty side dish alongside your favorite Southern meals.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon showcases the versatility of grits, a staple ingredient deeply rooted in Southern and Black culinary traditions. The result is a smooth, savory casserole with a golden baked finish that everyone at the table will enjoy.
Ingredients
- 1 cup grits
- 4-1/4 cups water
- 1/2 cup butter
- 3/4 cup cheese
- 3 eggs
- 3/4 cup milk
- 1 teaspoon salt
- 1/4 teaspoon red pepper
Step-by-Step Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- Bring the water to a boil in a large saucepan and season with salt.
- Gradually stir in the grits, whisking continuously to prevent lumps from forming.
- Cook the grits over medium-low heat, stirring frequently until they begin to thicken.
- Add the butter and cheese, stirring until completely melted and incorporated.
- In a separate bowl, whisk together the eggs and milk until smooth.
- Slowly add the egg mixture to the warm grits, stirring continuously to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake at 350°F for approximately 25 minutes, or until the top is lightly golden and the casserole is set.
- Allow to cool for a few minutes before serving.
Serves 8–10
Closing Summary / Pro Tips
- Baked grits are creamy, cheesy, and packed with classic Southern flavor.
- Perfect as a breakfast casserole, brunch side dish, or accompaniment to fried fish, shrimp, or barbecue.
- The eggs create a light, custard-like texture while the cheese adds richness.
- This dish can be prepared ahead of time and baked just before serving.
💡 Pro Tip: Add cooked bacon, smoked sausage, or diced jalapeños to the grits mixture before baking for an extra layer of Southern flavor.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
