Ingredients
- 1 cup dehydrated corn kernels
- 4 cups water
- 1/4 cup dehydrated minced onions
- 2 tablespoons dehydrated chopped chile peppers
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 1 cup milk
- 1/4 cup quick-cooking grits
- 4 large eggs
Ingredients
macros
Instructions
- In a medium saucepan, combine the dehydrated corn and water, bring to a boil, cover, reduce the heat to medium, and cook until tender, 15 to 20 minutes. Remove from the heat and let cool completely in the water.
- Preheat the oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray.
- Drain the water from the corn. Add the dehydrated onions and chiles, butter, and flour and stir until well blended over medium heat. Slowly stir in the half-and-half and milk; bring to a boil. Stir in the grits, reduce the heat to low, and cook, stirring, until thick, about 10 minutes. Remove from the heat and stir in the eggs.
- Pour the mixture into the baking pan and bake until it puffs up and the top turns golden brown, about 1 hour.
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