Southern Grits Pudding Recipe
This pudding is easiest made with warm grits, rather than leftovers that have been allowed to set up; however either can be used, a little extra mixing will be necessary with cold grits. The raisins are an optional ingredient; dried cranberries or cherries may be substituted, or they can be left out altogether. Southern Grits Pudding is definitely pure “soul food,” and would make a great ending to a MLK, Jr. celebration or other event where soul food is served. It’s quick and easy, though, so it is sure to become a quick favorite that can be whipped up in just minutes.
1 cup cooked grits
1 tablespoon butter
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla
2 cups hot milk
1/4 cup raisins
- Preheat the oven to 350°.
- Spray a 1 quart glass dish with non-stick spray.
- Whisk together the grits, butter, sugar, salt, cinnamon, nutmeg, and eggs.
- Stir in the vanilla and hot milk; pour the mixture into the prepared dish.
- Sprinkle with the raisins.
- Place the dish in a larger pan; pour boiling water halfway up the sides of the baking dish.
- Bake about one hour or until mostly set; the pudding will appear a little jiggly in the middle, but will firm up as it cools.
Amount Per Serving
Calories 162 Calories from Fat 65
Percent Total Calories From: Fat 40% Protein 15% Carb. 45%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 122 mg
Sodium 189 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 8 g
Protein 6 g
Vitamin A 7% Vitamin C 2% Calcium 0% Iron 3%
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