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.
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.