Free Recipe Triple Corn Pudding
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Triple Corn Pudding Recipe
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
Triple Corn Pudding Preparation
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. From a collection of my mother”s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Cooking Temperature:
Recipe Serves: 6
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