Ingredients

  • 2 cups water
  • ½ cup quick grits
  • salt
  • 1 tablespoon butter
  • 1 ounce 17 can creamed corn
  • ½ cup yellow corn meal
  • 2 egg whites and 2 eggs, or 4 eggs x eggbeaters
  • ¼ cup skim milk
  • 4 ounces Monterey Jack cheese, grated
  • 1 ounce 4 can green chilies, drained and minced

Directions


1. Cook grits in water with butter.
2. Preheat oven to 350.
3. Put grits in large bowl and stir in creamed corn, corn meal, eggs, milk, cheese, chilies, and salt. Transfer to greased 1 1/2 quart casserole.
4. Bake 1 1/4 hours or until a knife comes out clean. Let pudding stand 10 minutes before serving it.

Categories
, corn, corn, creamed, eggs, jack, meal, monterey
Keywords
corn meal creamed corn eggs monterey jack

Source

Jane Brody

Servings/Yield

4 servings