Cheesy Corn and Grits
1 1/2 cups water
1 teaspoon instant vegetable bouillon granules (or chicken granules)
1/2 cup quick-cooking grits
1/4 cup finely chopped green onions or chives
1/2 cup shredded cheddar cheese (2 ounces)
2 eggs, slightly beaten
1/2 cup milk
1 (8 ounce) can cream-style corn
1/4 cup shredded cheddar cheese (1 ounce)
In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
Gradually stir in grits.
Remove from heat.
Cover and let stand 5 minutes.
Stir in onion and the 1/2 cup cheese.
Stir in eggs, milk, and corn.
Transfer to a lightly greased 1-quart casserole.
Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
Sprinkle with the remaining cheese.
Let stand 1 to 2 minutes before serving to melt cheese.
Makes 4 servings.