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Mexicorn Grits

I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.—Barbara Moorhead, Gaffney, South Carolina
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 4 cups 2% milk
  • 1/2 cup plus 1/3 cup butter, divided
  • 1 cup quick-cooking grits
  • 2 large eggs
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup shredded Parmesan cheese

Directions

  • In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
  • In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
  • Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
3/4 cup: 362 calories, 25g fat (16g saturated fat), 108mg cholesterol, 829mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 12g protein.

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