Food and Recipes Recipes Cheesy Grits Soufflé 5.0 (1) 1 Review This recipe for Cheesy Grits Soufflé turns a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch. By Southern Living Editors Published on December 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Buffy Hargett Miller Hands On Time: 25 mins Total Time: 1 hrs 20 mins Yield: 8 to 10 servings Ingredients 4 teaspoons kosher salt, divided 2 cups uncooked regular yellow grits 3 cups milk 1 1/2 cups fresh corn kernels (about 3 ears) 6 large eggs, lightly beaten 2 cups (8 oz.) shredded sharp Cheddar cheese 6 tablespoons butter 1 jalapeño pepper, seeded and diced 1 tablespoon sugar 1 teaspoon hot sauce 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes. Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy. Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan. Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving. Rate it Print