Corn And Grits Casserole Recipes

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CHEESY CORN AND GRITS



Cheesy Corn and Grits image

This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!

Provided by Sharon123

Categories     Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

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 1/4 cup 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)

Steps:

  • 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.

Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2

CORN AND GRITS CASSEROLE



Corn and Grits Casserole image

I found this in Womens' Day magazine and being the cheese grits fan that I am, had to try it. It's a keeper!

Provided by KathyP53

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups whole milk
1 cup quick-cooking grits
1 (15 1/4 ounce) can corn, drained
1 1/4 cups shredded sharp cheddar cheese
6 scallions, chopped
1 large egg
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground pepper

Steps:

  • Heat oven to 375 degrees.
  • Lightly coat a shallow 2 quart baking dish with nonstick spray.
  • Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.
  • Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish.
  • Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 288.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 57.2, Sodium 323.8, Carbohydrate 35.8, Fiber 2.2, Sugar 8.7, Protein 12.8

SOUTHERN GRITS CASSEROLE



Southern Grits Casserole image

If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.

Provided by Ella Baldwin

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 16

Number Of Ingredients 8

6 cups water
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
  • Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  • Bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g

MEXICORN GRITS



Mexicorn Grits image

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

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

  • 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 in the center comes out clean.

Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

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