Baked cheddar cheese grits casserole is a true Southern and Kentucky staple. It is a stick to your bones keeps you full all day kinda recipe! Made with local stone-ground grits, freshly shredded cheddar cheese, eggs, and whole milk, this dish bakes low and slow at 350°F for 45 minutes. It's a crowd-pleasing favorite that fits right in at breakfast, brunch, or any holiday gathering. Serves 6-8.
Y'all - creamy Southern grits get me on a deep level. It is comfort in a bowl to a level that I cannot explain. It is a part of me and my bones, and one of my most favorite Southern breakfast foods on the planet.
My mom was born in Alabama, grew up in Mississippi, and taught me all the Southern ways of cooking here in Kentucky. A big pot of grits was always served on Christmas morning for me, and they are my absolute favorite.
Today I am taking this classic, stirring some melty hand-shredded cheddar inside, whisking up some eggs(that make it light and fluffy, like a soufflé), and baking it in the oven to feed a crowd. Let me show you a piece of my heart and home. I know you will love it!
⭐️PRO TIP⭐️ - local stone-ground grits are the best kind of grits for this recipe IMO. I have used grits you can just find off the shelves at your grocery store in the breakfast aisle, but a local stone-ground grits really makes all the difference in taste AND texture. If you're local to Kentucky, my family has used Weisenberger Mills grits always and it's my personal go-to that I keep stocked in my own pantry at home.
Recipe
Baked Cheddar Grits Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
Description
Baked cheddar cheese grits casserole is a true Southern and Kentucky staple. It is a stick to your bones keeps you full all day kinda recipe! Made with local stone-ground grits, freshly shredded cheddar cheese, eggs, and whole milk, this dish bakes low and slow at 350°F for 45 minutes. It's a crowd-pleasing favorite that fits right in at breakfast, brunch, or any holiday gathering. Serves 6-8.
Ingredients
- 2 Cups Whole Milk
- 2 Cups Water
- 1 Cup Local Stone Ground Grits
- 1 Teaspoon Salt
- ¼ Cup Butter
- 4 Eggs - whisked
- 8 Ounces Cheddar Cheese - shredded and divided
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish and set aside.
- In a large saucepan, bring the milk, water, and salt to a gentle boil over medium heat.
- Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring often, until thickened and creamy (about 20-25 minutes).
- Remove the pan from the heat and stir in the butter until melted.
- Temper the whisked eggs by adding a spoonful of hot grits into the eggs while whisking, then slowly pour the egg mixture back into the grits, stirring constantly.
- Stir in half of the shredded cheddar cheese until smooth and combined.
- Pour the grits mixture into the prepared baking dish and spread evenly. Bake for 30 minutes.
- Remove and sprinkle the remaining cheese on top of the casserole. Place back into the oven to cook for another 15-20 minutes - just until the top is slightly golden, it's bubbling around the edges, and the middle is set.
- Remove and let cool for 5-10 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast - casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 312
- Sugar: 3.4 g
- Sodium: 540.9 mg
- Fat: 19.9 g
- Carbohydrates: 20.2 g
- Fiber: 0.3 g
- Protein: 13.4 g
- Cholesterol: 142.4 mg
