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Triple Corn Pudding Recipe

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This recipe for Triple Corn Pudding is from Lou Anna’s Southern Home Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
½ tsp. salt
½ cup grits
1 tbsp. butter
1- 17 oz. can cream style corn
1 cup shredded monterey jack cheese
½ cup yellow cornmeal
2 egg whites lightly beaten
1- 4 oz. can green chilies
¼ cup skim milk
¼ tsp. red pepper
Directions:
Directions:
Bring water and salt to a boil in medium pan add grits reduce heat to low and cover cook 15 to 20 minutes. Stir until thick remove from heat, stir in butter cover and let stand 10 minutes. Heat oven to 350° in a lightly grease ½ quart baking dish stir remaining ingredients into the grits. Pour into prepare dish bake 1 hour until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Personal Notes:
Personal Notes:
The pudding can be prepared. Put inside a baking dish and refrigerated a day ahead. Just increase the cooking time by 15 minutes.

 

 

 

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