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Mexicorn Grits Recipe

Mexicorn Grits Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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: 362 calories, 25g fat (16g saturated fat), 108mg cholesterol, 829mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 12g protein .

Reviews for Mexicorn Grits

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katlaydee3 229622
Reviewed Jul. 15, 2015

"This was my first experience with both eating and making grits. They were very good and reminded me of polenta...but better. I will definitely be trying other grits recipes."

flute4jc 100713
Reviewed Nov. 21, 2011

"This recipe is such a crowd pleaser!!!"

eyleras 174220
Reviewed May. 15, 2011

"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."

monkeychi1 173625
Reviewed Jan. 6, 2009

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

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