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Mexicorn Grits Recipe

Mexicorn Grits Recipe photo by Taste of Home

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I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.—Barbara Moorhead, Gaffney, South Carolina

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Mexicorn Grits Recipe

Prep: 20 min. Bake: 35 min.

Yield: 10 Servings

20 35 55

Ingredients

4 cups 2% milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese

Directions

In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 362 calories, 25 g fat (16 g saturated fat), 108 mg cholesterol, 829 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Mexicorn Grits in Taste of Home June/July 2008, p41

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Mexicorn Grits

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Reviewed on Nov. 21, 2011 by flute4jc

This recipe is such a crowd pleaser!!!

Reviewed on May. 15, 2011 by eyleras

This was so yummy! I did not add the extra 2/3 C butter (my nutritionist side wouldn't let me!) but everything else about it was fabulous. The whole family liked it.

Reviewed on Jan. 06, 2009 by monkeychi1

This is so delicious, comforting and creamy. My family loves it!