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Ingredients
1 1/2 Cups whole milk
Salt
Freshly ground pepper
1/4 Cup grits
1/2 Can creamed corn
3 Ounces sharp cheddar cheese
3 Large eggs
Instructions
Preheat 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.
Meanwhile pur�e corn in a food processor, then, stir corn, cheddar cheese, 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.