Triple corn pudding

Yield: 6 Servings

Measure Ingredient
2 cups Water
½ teaspoon Salt (optional)
½ cup Old-fashioned grits
1 tablespoon Butter or margarine
1 can (17-oz) cream-style corn
1 cup Shredded Monterey Jack cheese
½ cup Yellow cornmeal; preferably stone ground
2 larges Eggs; lightly beaten
2 larges Egg whites; lightly beaten
1 can (4-oz) chopped green chiles; drained
¼ cup Skim or low-fat milk
¼ teaspoon Ground red pepper

1. Bring water and salt to a brisk boil in a medium-size heavy saucepan.

Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until thickened. Remove from ehat, stir in butter, cover and let stand 10 minutes. 2. Meanwhile heat oven to 350 degrees. Lightly grease a 1-½ quart shallow baking dish.

3. Stir remaining ingredients into the grits. Pour into the prepared dish.

Bake for 1 to 1-¼ hours until golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.

NOTE: The pudding can be prepared, put into the baking dish and refrigerated a day ahead; just increase cooking time by 15 minutes. Serve with sliced tomatoes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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