Half eaten souffle with fork
Awendaw Soufflé Is The Classic Charleston Way To Savor Corn Grits
Awendaw soufflé, a popular Charleston staple, is a unique grits dish akin to a cross between spoon bread and soufflé, featuring cooked grits and yellow cornmeal.
Egg whites give the dish a fluffy rise, while milk, cornmeal, and buttery grits add creaminess and savory flavor. Modern versions may add cheese, aromatics, chiles, or fresh herbs.
The first documented recipe for Awendaw appeared in Charleston native Sarah Rutledge's 1847 cookbook, "The Carolina Housewife." It was called "Awendaw cornbread" at the time.
Awendaw remains a staple side dish in Charleston. It's served with fried chicken or as a foundation for shrimp or sausage gravy, and it's not too hard to make at home.
You can make the soufflé in individual ramekins or as a casserole in a standard rectangular baking dish. First, you'll need a cup of warm, freshly prepared grits.
Separate egg whites from the yolks and whisk them into a foam. Mix the grits with the egg yolks, yellow cornmeal, and equal parts milk and buttermilk, if you're making a casserole.
You can also swap the milk and buttermilk for three-fourths of a cup of grated cheese. Next, fold in the egg whites in batches to create an aerated batter.
Transfer the batter to buttered ramekins or a casserole dish and bake it in the oven. You can also add more ingredients like chives, corn kernels, or green chiles to the batter.