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1
Preheat oven to 350F
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2
Spread breadcrumbs on rimmed baking sheet; bake until lightly toasted, about 10 minutes.
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3
Saute bacon in large skillet over medium heat until crisp.
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4
Using slotted spoon, transfer bacon to paper towels.
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5
Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn.
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6
Discard remaining drippings.
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7
Place flour in medium bowl.
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8
Sprinkle with salt and pepper.
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9
Separate red onion slices into rings and toss in flour to coat lightly.
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10
Heat 1/2 cup oil in same large skillet over medium-high heat.
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11
Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side.
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12
Transfer onion rings to paper towels.
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13
Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl.
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14
Sprinkle topping with salt and pepper.
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15
Butter 13x9x2-inch glass baking dish.
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16
Add butter to pot with reserved bacon drippings; melt over medium-high heat.
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17
Add chopped onion; saute until light golden and beginning to soften, about 6 minutes.
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18
Add frozen corn; saute 5 minutes.
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19
Add milk and cream; bring to boil.
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20
Gradually stir in grits and cayenne pepper.
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21
Reduce heat and simmer until mixture thickens slightly, about 3 minutes.
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22
Remove from heat.
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23
Stir in cheese and remaining green onions.
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24
Season with salt and pepper.
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25
Transfer creamed corn to prepared dish.
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26
(Topping and corn can be made 1 day ahead.
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27
Cover separately and chill.)
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28
Preheat oven to 350F
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29
Bake gratin uncovered 25 minutes.
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30
Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
