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Mexicorn Grits

the.instructor's picture
  Milk 4 Cup (64 tbs)
  Butter 1⁄2 Cup (8 tbs), divided
  Butter 1⁄3 Cup (5.33 tbs), divided
  Quick cooking grits 1 Cup (16 tbs)
  Eggs 2
  Canned mexicorn 11 Ounce, drained (1 Can)
  Canned chopped green chilies 4 Ounce (1 Can)
  Shredded mexican cheese blend 4 Ounce (1 Cup)
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Shredded parmesan cheese 1 Cup (16 tbs)

In a large saucepan, bring the 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 eggs.
Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly.
Melt the remaining butter; stir into grits.
Add the corn, chilies, Mexican cheese blend, salt and pepper.
Transfer to a greased 2-qt.baking dish.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degree for 35-40 minutes or until a knife inserted near the center comes out clean.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3708 Calories from Fat 2221

% Daily Value*

Total Fat 251 g386.8%

Saturated Fat 150.3 g751.4%

Trans Fat 0 g

Cholesterol 1086.3 mg362.1%

Sodium 6780.4 mg282.5%

Total Carbohydrates 233 g77.6%

Dietary Fiber 13.4 g53.4%

Sugars 67 g

Protein 141 g281.6%

Vitamin A 167.8% Vitamin C 89.1%

Calcium 415.4% Iron 56.5%

*Based on a 2000 Calorie diet

Mexicorn Grits Recipe