Well, butter our biscuits! We have finally found a dish that’s sure to please everyone south of the Mason-Dixon Line! Pride-of-the-South Bake will fill you up nice and good, just like your grandmama used to. Bursting with creamy grits, sweet corn, salty bacon, and melty cheese, you’ll be in high cotton with every bite. So, come on over and bring your appetite because Pride-of-the-South Bake takes that Southern comfort seriously, and we know you’ll enjoy it down to the last country crumble!
Ingredients
- 10 slices bacon, chopped
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 1 1/4 cups quick-cooking grits
- 1/2 cup heavy whipping cream
- 2 cups smoked Gouda cheese, shredded
- 1/2 cup green onion, chopped, plus more, to taste, for garnish
- 2 cups corn kernels, frozen or fresh
- 2 large eggs, gently beaten
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with cooking spray.
Step 3 –In a large skillet over medium heat, cook the bacon until crisp, about 5-7 minutes.
Step 4 –In a large pot over medium-high heat, add the salt and the broth and bring to a boil.
Step 5 –Slowly whisk the grits into the seasoned broth and reduce the heat to low.
Step 6 –Simmer the grits until they have thickened, about 5 minutes.
Step 7 –Stir the heavy whipping cream into the grits.
Step 8 –Transfer the grits from the heat.
Step 9 –Add the Gouda cheese, 1/2 cup of the green onions, the cooked bacon, and the corn kernels to the grits.
Step 10 –Slowly stir the eggs into the grits until fully combined.
Step 11 –Transfer the grits to the prepared baking dish.
Step 12 –Bake the grits until the top is golden-brown, about 40-50 minutes.
Step 13 –Let the cooked grits stand for 10 minutes.
Step 14 –Serve the grits garnished with the extra green onions.
