Instead of preparing the usual scrambled egg or a perfectly boiled egg,
try your hand at this nice, light corn pudding. Just a sprinkle of
cheddar cheese makes all the difference!
Ingredients for pudding:
Whole milk - 1 1/2 cups
Grits - 1/4 cup ( coarsely ground corn)
Creamed corn - 1/2 (14.5-oz.) can
Cheddar cheese - 3 oz.
Eggs - 3 large
Salt and Pepper - as needed
Method:
Preheat the oven to 375°F.
In a small saucepan over medium heat, simmer the milk.
Add 1/2 tsp.
salt, stirring constantly. Add the grits in a slow and steady stream.
Continue to cook, stirring occasionally until grits thicken, about 25
minutes.
Transfer to a large bowl and set aside to cool slightly.
Purée the creamed corn in a food processor, then stir the purée,
cheddar and egg yolks into the grits.
Season with 1/2 tsp. salt and 1/4
tsp. pepper.
In a large bowl (best to use an electric mixer) beat the egg whites,
until stiff peaks form. Use a rubber spatula and gently fold the egg
whites in thirds, into the corn mixture.
Divide among eight 1-cup ramekins and set on a baking dish, baking
until the puddings have puffed up - this should take about 40 to 45
minutes.
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