Ingredients

• 1 1/2 cup(s) whole milk
• 1 teaspoon(s) kosher salt
• 1/4 cup(s) grits
• 3/4 cup(s) grated aged Cheddar cheese
• 2 large egg yolks
• 3/4 cup(s) puréed canned corn
• 1/4 teaspoon(s) fresh-ground pepper
• 3 large egg whites

Directions

1. Make the grits: Preheat oven to 375 degrees F. Bring milk to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick, about 25 minutes. Transfer to a large bowl and cool slightly.

2. Make the pudding: Stir cheese, yolks, and corn into the grits. Transfer mixture to a large bowl and add remaining salt and the pepper. Beat egg whites in a large bowl until stiff peaks form. Gently fold egg whites, in thirds, into the corn mixture. Fill eight 1-cup ramekins and place on baking sheet. Bake until puffed, 40 to 45 minutes. Serve immediately.

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