yep, grit blog

Awendaw

Awendaw is one of the most delicious legacies of the native cuisine.. The following recipe is slightly enriched by a little extra butter and egg- and gussied up just a bit by beating the egg whites separately – but otherwise it is the real McCoy. A completely nontraditional variation is delicious: fold in 1 cup of chopped, blanched fresh asparagus with the egg whites. Serve as a midday dish or a separate dinner course with a green salad.

9” cake pan, greased
Preheat oven to 375*\

1 cup Plain cooked grits ( Old fashioned ones that take a long time to cook)
2 tbs. Butter
¾ cup milk
3/4 cup white cornmeal
3/4tsp. Salt
3 eggs, separated

Combine the cooked grits, butter, and milk in a heavy bottomed saucepan and slowly bring to the boiling point, stirring constantly.
Add the cornmeal all at once, remove from the heat and beat well. Reserve until lukewarm. Beat in the salt and the 3 egg yolks.

Beat the egg white until stiff and fold in to the batter. Pour into a greased 9” pan and bake in a preheated oven at 375* about 20 minutes, until puffed and just brown. Serve hot with butter.

From:
Biscuits, Spoonbread, and Sweet Potato Pie by Bill Neal who also wrote Bill Neal’s Southern Cooking. Bill was born and grew up in SC and later graduated form Duke and did graduate work at UNC, Chapel Hill. He cooked at La Residence and at Crook’s Corner. He edited the work of Elizabeth Lawrence in THROUGH THE GARDEN GATE. His three children , friends, and those of us who cherish southern cookery mourn his early death.