Cheese Grits and Corn Pudding

Name: Cheese Grits and Corn Pudding
Prep time: 25 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 1 1/2 c. whole milk; Kosher salt and freshly ground pepper; 1/4 c. grits; 1/2 (14.5-ounce) can creamed corn; 3 oz. aged Cheddar, grated (about 3/4 cup); 3 large eggs, separated

By Cheryl SlocumPublished: Jun 25, 2007

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Anna Williams

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 35 mins

Cal/Serv:

151

This savory cheese grits pudding is inspired by the South.

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Ingredients

1 1/2 cups whole milk
Kosher salt and freshly ground pepper
1/4 cup grits
1/2 (14.5-ounce) can creamed corn
3 oz. aged Cheddar, grated (about 3/4 cup)
3 large eggs, separated

Directions

1. Step 1Preheat oven to 375°F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
2. Step 2Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

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