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| Preparation time | 25 min |
| Cooking Time | 1 h 30 min |
| Ready In | 1 h 50 min |
| Level of Difficulty | Moderate |
| Servings | 8 |
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Directions
- Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
- Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.
Ingredients
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