(Savory Southern Grits Casserole)
Source Attribution
Original Cookbook Name: Big Mama’s Old Black Pot
Published By: Stoke Gabriel Enterprises, Inc.
Year of Publication: 1987
Page Number: 47
Author / Contributor: Ethel Dixon (Recipes & Illustrations)
Heritage & Cultural Context
Baked Grits are a cherished comfort dish rooted deeply in Southern Black culinary tradition. As noted in Big Mama’s Old Black Pot, grits are coarsely ground cornmeal, historically a staple across the American South and especially prominent in African American households. This baked version elevates a daily breakfast favorite into a savory casserole—rich with cheese, butter, and eggs—suitable for church suppers, holiday spreads, or repast meals. In Louisiana kitchens like that of Ethel Dixon, such a dish speaks to communal generosity and the enduring legacy of making the most out of simple ingredients. Baked grits were especially common in family gatherings where warmth and sustenance were shared in equal measure.
Ingredients (As Written in the Book)
- 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
Instructions
Original Instructions:
Cook grits in 4-1/4 cups salted water. As grits begin to thicken, add butter and cheese. Beat eggs and milk and add to grit mixture. Pour into baking dish.
Bake 350 degrees — 25 minutes.
Serves 8–10
Editor’s Note: Preheat oven to 350°F. After transferring the grit mixture to a greased baking dish, bake uncovered for 25 minutes or until the center is set and the top is slightly golden. Serve warm.
Cultural or Historical Insight
Corn-based dishes like grits trace back to both Indigenous American and West African foodways, where maize and porridge-style preparations were common. Enslaved Africans in the South adopted grits due to their availability and adapted them into various savory and sweet preparations. This baked version reflects postbellum creativity—incorporating dairy and spices as more ingredients became accessible to Black home cooks. Recipes like this one continue to be passed down at family reunions and church functions, embodying both resilience and rootedness.
Visual Reference
ALT text: Scanned page from Big Mama’s Old Black Pot (1987) showing the “Baked Grits” recipe with hand-drawn illustration of a seated elder with a cane.
