Cheesy Grits and Corn Pudding

Cheesy Grits and Corn Pudding

1 1/2 cup(s) whole milk
  Salt
  Freshly ground pepper
1/4 cup(s) grits
1/2 can(s) (14 1/2-ounce) creamed corn
3 ounce(s) (about 3/4 cup) aged Cheddar, grated
3 large eggs, separated

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Directions

1. Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
2. Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.  (I actually made this in a square casserole dish instead of ramekins.)