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Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter

Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter

This is my winter-crowd breakfast love letter: stone-ground grits cooked slow, lifted like spoonbread, and baked in cast iron until it’s soufflé-puffed at the edges and custardy in the middle. I fold in garlicky greens and salty country ham, then finish with a hot-pepper maple butter that tastes like the South waking up. It’s make-ahead friendly, holds beautifully on a brunch table, and reheats like a dream for meal prep.

Marcus Stone
Marcus Stone
Prep: 20 minutes
Cook: 1 hour 10 minutes
10
medium
breakfast
stone-ground gritscast-iron bakemake-ahead breakfastsouthern winter+1

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Ingredients

  • 1 1/4 cups Stone-ground grits(preferably white or yellow stone-ground; avoid quick grits)
  • 4 cups Water
  • 2 cups Whole milk(plus more if needed for loosening)
  • 1 1/2 tsp Kosher salt(plus more to taste)
  • 5 tbsp Unsalted butter(2 tbsp for skillet/grease, 3 tbsp for grits base)
  • 2 cups Sharp cheddar, grated(about 8 oz; reserve a small handful for topping if you like)
  • 4 oz Cream cheese(softened; for custardy texture)
  • 4 Eggs(large, room temperature)
  • 1 tsp Black pepper(freshly ground)
  • 1/4 tsp Cayenne(optional but welcome)
  • 8 oz Country ham(diced; or smoked ham if that’s what you’ve got)
  • 6 cups Collard greens(thinly sliced; packed cups (or use a mix of collards + kale))
  • 1 medium Yellow onion(finely diced)
  • 3 cloves Garlic(minced)
  • 2 tsp Apple cider vinegar(to brighten the greens)
  • 1 tbsp Hot sauce(plus more to serve)
  • 1 tsp Baking powder(my little “chef’s touch” for a lighter lift)
  • 3 tbsp Maple syrup(for hot-pepper maple butter)
  • 1/2 tsp Crushed red pepper flakes(for hot-pepper maple butter; adjust heat to taste)
  • 3 tbsp Unsalted butter (for finishing)(for hot-pepper maple butter)

Instructions

  1. 1

    Heat the oven to 375°F. Put a 10-inch cast-iron skillet in the oven to preheat while you cook the grits.

    10 min

    Tip: Preheating the skillet gives you that browned, spoonbread edge—my favorite part.

  2. 2

    Cook the grits: In a heavy pot, bring 4 cups Water, 2 cups Whole milk, and 1 1/2 tsp Kosher salt to a gentle boil. Whisk in 1 1/4 cups Stone-ground grits in a steady stream. Drop the heat to low and cook, stirring often, until thick and tender, 25–35 minutes (stone-ground takes its time).

    30 min

    Tip: If the grits get too tight before they’re tender, loosen with a splash of milk or water and keep going.

  3. 3

    While the grits cook, brown the ham and wilt the greens: In a skillet over medium heat, cook 8 oz Country ham until the edges crisp, 4–6 minutes. Add 1 medium Yellow onion and cook until soft, 3–4 minutes. Add 3 cloves Garlic for 30 seconds, then add 6 cups Collard greens with a pinch of salt. Cook until glossy and just tender, 6–8 minutes. Finish with 2 tsp Apple cider vinegar and 1 tbsp Hot sauce. Cool slightly.

    15 min

    Tip: I’m not trying to turn these greens into a long-braise—just tender enough to fold in without watering out the bake.

  4. 4

    Enrich the grits: Off heat, stir 5 tbsp Unsalted butter, 2 cups Sharp cheddar, and 4 oz Cream cheese into the hot grits until smooth. Season with 1 tsp Black pepper and 1/4 tsp Cayenne.

    3 min

    Tip: This is the “grandmother comfort, restaurant texture” moment—cream cheese makes it custardy without feeling heavy.

  5. 5

    Temper and add eggs: In a bowl, whisk 4 Eggs. Whisk a ladle of hot grits into the eggs, then whisk the egg mixture back into the pot. Stir in 1 tsp Baking powder, then fold in the ham-and-greens mixture.

    5 min

    Tip: Tempering keeps the eggs from scrambling and gives you that spoonbread-like lift.

  6. 6

    Bake in cast iron: Carefully remove the hot skillet from the oven. Add 2 tbsp Unsalted butter and swirl to coat. Pour in the grits mixture, smooth the top, and sprinkle with a little extra cheddar if you like. Bake until puffed, set in the center, and browned at the edges, 25–30 minutes.

    28 min

    Tip: It should jiggle slightly in the middle like a soft custard, not slosh.

  7. 7

    Make the hot-pepper maple butter: Melt 3 tbsp Unsalted butter with 3 tbsp Maple syrup and 1/2 tsp Crushed red pepper flakes in a small saucepan just until bubbling, 1–2 minutes. Take off heat and let it steep.

    3 min

    Tip: I learned from my grandmother that a little sweet on a salty breakfast makes people come back for seconds. The pepper makes it grown-up.

  8. 8

    Serve: Rest the bake 10 minutes, then spoon into bowls. Drizzle with hot-pepper maple butter and pass extra hot sauce at the table.

    10 min

    Tip: This holds well on a warm burner or low oven for a brunch crowd.

Chef's Notes

This one comes from watching my Atlanta grandmother feed a house full of cousins on cold mornings—something hot, sturdy, and generous. My chef’s update is treating grits like spoonbread: enrich, temper in eggs, and bake in ripping-hot cast iron so the edges brown like a skillet cornbread crust. Make-ahead plan: Cook the grits base and fold in ham/greens (through Step 5), cool, cover, and refrigerate up to 2 days. When ready, let it sit out 30 minutes (it’ll be thick), then stir in a splash of milk to loosen, butter the hot skillet, and bake as directed—add 5–10 minutes if it’s still cold. Leftovers reheat beautifully: 350°F covered for 15–20 minutes, or microwave gently with a spoon of milk. Swap notes: If country ham is too salty for your crew, use smoked ham or even browned breakfast sausage. For greens, collards are the winter backbone, but kale works in a pinch—just slice it thin.

Frequently Asked Questions

How long does Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter take to make?

Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter takes about 1 hour 30 minutes total. That includes 20 minutes of prep and 1 hour 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 10 servings.

What skill level is needed for Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter?

The main ingredients are: Stone-ground grits, Water, Whole milk, Kosher salt, Unsalted butter, Sharp cheddar, grated, Cream cheese, Eggs, Black pepper, Cayenne, Country ham, Collard greens, Yellow onion, Garlic, Apple cider vinegar, Hot sauce, Baking powder, Maple syrup, Crushed red pepper flakes, Unsalted butter (for finishing).

What type of meal is Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter?

Cast-Iron Grits Spoonbread Breakfast Bake with Country Ham, Greens & Hot-Pepper Maple Butter is categorized as: breakfast.