Southern Fresh Corn & Cheddar Grits with Soft Eggs

Grits have long anchored Southern breakfast tables, a humble corn porridge turned creamy comfort. Fresh sweet corn kernels and sharp cheddar fold into stone-ground grits, finished with soft eggs and a scatter of scallions for a bright brunch bowl.

Serves 4 · 10 min prep · 28 min cook

Estimate for one serving

• 510 cal
• 23g protein
• 48g carbs
• 26g fat

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Ingredients

• 1 cup stone-ground grits
• 2 fresh sweet corn ears
• 2 cups whole milk
• 2 cups water
• 1.5 cups shredded sharp cheddar cheese
• 3 Tbsp unsalted butter
• 4 large eggs
• 3 scallions
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp hot sauce
• 1/4 tsp garlic powder

Instructions

1. 1Shuck the corn and cut the kernels from the cobs; scrape the cobs with the back of the knife to release the milky pulp into the same bowl. Thinly slice the scallions, separating whites and greens.
2. 2In a heavy 3-quart saucepan bring the water, milk, and salt to a gentle boil over medium-high heat. Whisk in the grits in a slow stream to prevent lumps.
3. 3Reduce heat to low and cook the grits 20–25 minutes, stirring often with a wooden spoon, until thick, creamy, and tender. If they tighten too much, loosen with a splash of hot water.
4. 4Meanwhile, melt butter in a small skillet over medium heat. Add the corn kernels, pulp, scallion whites, and garlic powder. Sauté 4–5 minutes until the corn is bright and lightly caramelized at the edges.
5. 5Stir the sautéed corn, remaining butter, shredded cheddar, black pepper, and hot sauce into the finished grits until the cheese melts and the mixture is glossy. Taste and adjust salt.
6. 6In a nonstick skillet over medium heat, melt a thin film of butter. Crack in the eggs and cook sunny-side up 3–4 minutes until the whites are fully set and the edges are lacy and golden while yolks stay runny. Cover briefly if needed to finish the tops.
7. 7Spoon the cheesy corn grits into warm bowls. Nestle a soft egg on each serving and shower with scallion greens.
8. 8Serve immediately with extra hot sauce on the side so the runny yolk can be stirred into the grits for extra richness.