Recipes - Sides and Appetizers
Main Dishes  |  Sides and Appetizers  |  Soups and Salads  |  Desserts and Drinks

Print this page addthis


Corn and Grits with Cheese
The key to getting good old Southern style grits is to add the grits slowly to the boiling water and keep stirring. Stir constantly. Makes 4 servings

1-1/2 cups water
1 teaspoon instant chicken bouillon granules
1/2 cup quick-cooking grits
1/4 cup finely chopped green onion or chives
1/2 cup shredded cheddar cheese (2 ounces)
2 eggs, slightly beaten
1/2 cup milk
1 8-ounce can cream-style corn
1/4 cup shredded cheddar cheese (1 ounce)

Bring water and chicken bouillon to boiling in a medium saucepan. Gradually stir in grits. Remove from heat, cover and let stand for five minutes. Stir in chopped onion and the 1/2 cup cheese. Add in eggs, milk, and corn while stirring. Transfer to a lightly greased 1-quart casserole.

Bake in an 350 degree F oven, uncovered, for 45 minutes or until set in center. Top with the remaining cheese. Let stand a couple of minutes before serving to melt cheese.

Click here for stories and video about Corn.