Creamy Grits, Bacon, and Corn Bake
  • 8 slices thick bacon, diced
  • 1 (12 ounce) bag frozen corn, thawed
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • 1 jalapeno pepper, diced (Optional)
  • 1 ¼ cups quick cooking grits
  • 4 cups chicken broth
  • ½ cup milk
  • ¼ cup butter, melted
  • 1 teaspoon Frank’s hot sauce
  • 1 teaspoon Worcestershire Sauce
  • ½ cup sliced Green Onions
  • 2 cups shredded Sharp Cheddar cheese, (8 ounces)
  • 2 eggs, beaten to blend
  • Green onion tops, sliced for garnish if desired
  1. Cook diced bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Remove all but about 2 tablespoons of the bacon grease from the skillet. Add the corn, garlic, kosher salt, pepper, cumin and diced jalapeno (if using). Saute for about 5 minutes to let the flavors blend. Stir the bacon back into the corn mixture, remove from the heat and set aside.
  2. Meanwhile, bring the chicken broth to a boil in a large saucepan. Slowly whisk the grits into the boiling chicken broth. Cover and reduce the heat to low, cook grits for about 3 to 4 minutes until thickened. Remove the pan from the heat.
  3. Stir in the milk, melted butter, Franks, Worcestershire sauce and green onions. Add the Sharp Cheddar a little at a time, stirring until melted. Stir in the bacon and corn mixture.
  4. Crack the eggs in a small bowl and beat well. With your whisk add a little of your hot grits mixture to the eggs and stir. Working quickly, add the egg mixture to the grits and stir until the eggs are incorporated into the grits. You don’t want your egg to scramble, work quickly!
  5. Pour grits into a greased 9 x 13 inch pan. Bake at 350 degrees for about 45 minutes.
Recipe by Sunflower Supper Club at