This impressive-looking casserole bakes up puffy and golden with pockets of fresh corn and savory ham. Think of it as a soufflé without the work. If fresh corn isn't in season, use frozen corn. While using two types of Cheddar cheese might seem fussy, it's not. The extra-sharp adds more tang and the sharp Cheddar cheese balances this. And, hey, more cheese, less problems. Right? 

Recipe by Southern Living

Gallery

Hector Manuel Sanchez; Styling: Caroline M. Cunnigham

Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 3-quart baking dish. Preheat oven to 350°F.

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  • Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes. Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes. Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish.

  • Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.