- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 78 mg
- Sodium
- 422 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 78 mg
- Sodium
- 422 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish.
- Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.
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