Cheesy corn and grits is a delicious gluten-free, nut-free American side dish made with cheddar cheese, eggs, whole milk and creamed corn.
Special diets: Vegetarian | gluten-free | nuts-free |
️Allergens: eggs | not vegan | lactose | soy |
⏱ 81 mins – easy
🍽 4 servings – 272 kcal per serving
|
Serving
211g |
Fat
15g |
Sat. fat
6g |
Sodium
524mg |
|
Carbs
24g |
Fibers
1g |
Sugars
5g |
Proteins
12g |
INGREDIENTS
- 1 tsp vegetable broth cubes
- ¼ cup green onions
- ¾ cup cheddar cheese
- 2 eggs
- ½ cup whole milk
- 1 tbsp sunflower oil
- 1 creamed corn
TOOLS
- 1 knife
- 1 grater
- 1 mixing whisk
- 1 bowl
- 1 saucepan
- 1 spoon
- 1 lid
- 1 casserole
- 1 oven
- 1 serving plate
STEPS
Chop green onions.
Shred cheddar cheese with a grater.
Crack eggs in a bowl and whisk to get beaten eggs.
Heat 1.5 cups of water in a saucepan. Stir in vegetable broth cubes and cook for 10 minutes, then turn off the heat. Cover the saucepan with a lid, set it aside for 5 minutes, then uncover it. Mix in green onions and half a cup of shredded cheddar cheese with a spoon. Next, add whole milk, beaten eggs, and creamed corn while stirring to get melted cheese.
Lightly grease a casserole with sunflower oil, then transfer melted cheese to it.
Preheat the oven to 175°F for 12-15 minutes.
Put the casserole in the oven and bake for 50 minutes.
Remove the casserole from the oven, then sprinkle the rest of the shredded cheddar and set it aside for 2 minutes to get cheesy corn and grits.
Transfer cheesy corn and grits to a serving plate.
It’s ready to be served !
