I already have a recipe for cheese grits casserole, but it's a totally
different animal from this. This is from the November issue of 'Country
Living', and I believe I'll give it a try.

Cheese Grits & Corn Pudding
(serves 8)

1-1/2 c. whole milk
1 tsp. kosher salt
1/4 c. grits
3/4 c. grated aged cheddar cheese
2 large egg yolks
3/4 c. pureed canned corn (I think I'd use fresh off the cob if available)
1/4 tsp. freshly ground pepper
3 large egg whites

(1) Make the grits: Preheat oven to 375F. Bring the milk to a simmer in a
small saucepan over medium heat. Ad 1/2 tsp. salt and, stirring constantly,
add the grits in a slow, steady stream. Continue stirring until thick,
about 25 minutes. Transfer to a large mixing bowl and cool slightly.
(2) Make the pudding: Stir cheese, egg yolks and corn into the grits.
Transfer mixture to a large bowl and add remaining salt & pepper. [Note:
it's already in a large bowl, so I'm not sure what the transfer thing is
about.] Beat egg whites in a large bowl until stiff peaks form. Gently
fold egg whites, in thirds, into the corn mixture. Fill 8 one-cup ramekins
and place on a baking sheet. Bake until puffed - 40-45 minutes. Serve
immediately.

Jill