Fresh Corn Awendaw

1. 1

   Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl.

2. 2

   Preheat oven to 375u00b0. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.

3. 3

   Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1 tsp. salt. Stir in corn kernels. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.

4. 4

   Bake at 375u00b0 for 1 hour to 1 hour and 10 minutes or until golden brown and set.

No additional tips available.