Friday, July 4, 2014

Grits Pudding....

This recipe is from Janet's Appalachian Kitchen

Grits Pudding

2 1/2 C. cooked grits, slightly cooled (warmed up leftovers work well)
2 C. hot milk
3 eggs, beaten
1 tsp. vanilla
1/4 C. sugar
1/4 tsp. cinnamon
1 T. butter, melted
pinch of salt (only if not used when making the grits)

Prepare grits according to package directions, or slightly warm leftover grits. In a large bowl combine the grits, sugar, cinnamon and salt if using. Stir in the eggs, hot milk, butter and vanilla. Combine well. Pour into a lightly greased 9x10 baking dish or individual custard cups. Place the dish or custard cups into a larger dish and fill halfway with hot water. Bake at 350 degrees for 60 minutes (full dish) or 40 minutes (custard cups). You can place under the broiler for a couple of minutes to add more color to the top if you like. This made 8 custard cups.


  1. Looks so good! Going to try this recipe!

  2. I thought so too Carol. Let me know if you get to it before I do.


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