Baked puddings are comfort food to many, and this Southern Grits Pudding is no exception. Made from cooked grits, which can be the instant kind or leftovers from a meal, eggs, milk, and spices are stirred in; the mixture is baked and the final result is a creamy light dish with a few raisins for texture. The pudding originated on the early southern plantations, and is considered an authentic soul food dessert. It can be served warm or cold, with or without whipped cream.
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%