Triple Corn Pudding
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 2 | c | Water |
| 1/2 | ts | Salt (optional) |
| 1/2 | c | Old-fashioned grits |
| 1 | tb | Butter or margarine |
| 1 | cn | (17-oz) cream-style corn |
| 1 | c | Shredded Monterey Jack cheese |
| 1/2 | c | Yellow cornmeal; preferably stone ground |
| 2 | lg | Eggs; lightly beaten |
| 2 | lg | Egg whites; lightly beaten |
| 1 | cn | (4-oz) chopped green chiles; drained |
| 1/4 | c | Skim or low-fat milk |
| 1/4 | ts | Ground red pepper |
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