• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Triple Corn Pudding

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 c Water
  • 1/2 ts Salt (optional)
  • 1/2 c Old-fashioned grits
  • 1 tb Butter or margarine
  • 1 cn (17-oz) cream-style corn
  • 1 c Shredded Monterey Jack
  • -cheese
  • 1/2 c Yellow cornmeal; preferably
  • -stone ground
  • 2 lg Eggs; lightly beaten
  • 2 lg Egg whites; lightly
  • -beaten
  • 1 cn (4-oz) chopped green chiles;
  • -drained
  • 1/4 c Skim or low-fat milk
  • 1/4 ts 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 1-1/2 quart
shallow baking dish.

3. Stir remaining ingredients into the grits. Pour into the prepared dish.
Bake for 1 to 1-1/4 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.

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