Atlanta Cheese Grits and Corn Pudding

Serve this tasty recipe for breakfast or a light lunch. You'll find that it mixes together quickly. And feel free to cut the recipe in half if you don't need to serve eight.

Ingredients:
1 1/2 cups Whole Milk
1 teaspoon kosher salt
1 cup grits
3/4 cup grated aged cheddar cheese
2 egg yolks
3/4 cup pureed canned corn
1/4 teaspoon fresh ground pepper
3 egg whites

Directions:
1.Make grits: Preheat oven to 375 degrees. Bring the milk to a simmer in a small saucepan over medium heat. Add 1/2 tsp. salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick -about 25 min. Cool slightly.

2.Make the pudding: Stir cheese, yolks and corn into the grits. Transfer the mixture to a large bowl and add remaining salt and pepper. Beat the egg whites until stiff peaks form. Gently fold egg whites into the corn mixture.

3.Spray 8 one cup ramekins with coooking oil spray, and fill with corn mix. Place on a baking sheet, and bakes until puffy and golden, about 40-45 minutes. Serve immediately.

Prep Time 30 minutes
Serves: 8