Title: Triple Corn Pudding
Categories: Vegetable
Yield: 6 Servings

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

1. Bring water and salt to a brisk boil in a medium-size heavy saucepan.
Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes,
stirring occasionally, until thickened. Remove from ehat, stir in butter,
cover and let stand 10 minutes.

2. Meanwhile heat oven to 350 degrees. Lightly grease a 1-1/2 quart
shallow baking dish.

3. Stir remaining ingredients into the grits. Pour into the prepared dish.
Bake for 1 to 1-1/4 hours until golden and a knife inserted in center comes
out clean. Let stand 10 minutes before serving.

NOTE: The pudding can be prepared, put into the baking dish and
refrigerated a day ahead; just increase cooking time by 15 minutes. Serve
with sliced tomatoes.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.