Name: Triple Corn Pudding
Ingredients: 2 c Water; 1/2 ts Salt (optional); 1/2 c Old-fashioned grits; 1 tb Butter or margarine; 1 cn (17-oz) cream-style corn; 1 c Shredded Monterey Jack cheese; 1/2 c Yellow cornmeal; preferably stone ground; 2 lg Eggs; lightly beaten; 2 lg Egg whites; lightly beaten; 1 cn (4-oz) chopped green chiles; drained; 1/4 c Skim or low-fat milk; 1/4 ts Ground red pepper

There is nothing Satan can do to alter or undermine the fact that we are saved. Not “angels, nor principalities, nor things present, nor things to come, nor powers, nor height, nor depth, nor any other created thing, shall be able to separate us from the love of God, which is in Christ Jesus our Lord” (Rom. 8:38-39). But, what he can do is erode our assurance and confidence that we are saved. Our salvation, our standing with God, does not fluctuate or diminish with our success or failure in spiritual battles. But Satan is determined to convince us that it does.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	6	Servings

INGREDIENTS

2	c	Water
1/2	ts	Salt (optional)
1/2	c	Old-fashioned grits
1	tb	Butter or margarine
1	cn	(17-oz) cream-style corn
1	c	Shredded Monterey Jack cheese
1/2	c	Yellow cornmeal; preferably stone ground
2	lg	Eggs; lightly beaten
2	lg	Egg whites; lightly beaten
1	cn	(4-oz) chopped green chiles; drained
1/4	c	Skim or low-fat milk
1/4	ts	Ground red pepper

INSTRUCTIONS

1.  Bring water and salt to a brisk boil in a medium-size heavy saucepan.
Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes,
stirring occasionally, until thickened. Remove from ehat, stir in butter,
cover and let stand 10 minutes.
2.  Meanwhile heat oven to 350 degrees. Lightly grease a 1-1/2 quart
shallow baking dish.
3.  Stir remaining ingredients into the grits. Pour into the prepared dish.
Bake for 1 to 1-1/4 hours until golden and a knife inserted in center comes
out clean. Let stand 10 minutes before serving.
NOTE: The pudding can be prepared, put into the baking dish and
refrigerated a day ahead; just increase cooking time by 15 minutes. Serve
with sliced tomatoes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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