Ingredients
1 ½ cups water
1 tsp instant chicken bouillon granules
½ cup quick-cooking grits
¼ cup finely chopped green onion or chives
½ cup shredded cheddar cheese (2oz)
2 eggs, slightly beaten
½ cup milk
1 8oz can cream-style corn
¼ cup shredded cheddar cheese (1 oz)
Directions
1
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 ½ cup cheese. Add in eggs, milk, and corn while stirring. Transfer to a lightly greased 1-quart casserole.
2
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.
About Corn & 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.
Nutrition Facts
0 servings
Serving size
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Ingredients
1 ½ cups water
1 tsp instant chicken bouillon granules
½ cup quick-cooking grits
¼ cup finely chopped green onion or chives
½ cup shredded cheddar cheese (2oz)
2 eggs, slightly beaten
½ cup milk
1 8oz can cream-style corn
¼ cup shredded cheddar cheese (1 oz)