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Cheesy Corn Grits w/ Country Ham


Cooked grits of choice, with cheddar cheese, yellow kernel corn, and sauteed leftover ham pieces. Perfect with scrambled or other eggs of choice, hot biscuits, and fresh brewed coffee. Great way to start the day or as in my case, to end a cold winter day.

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Rate this recipe 4.3/5 (32 Votes)


  • 1 cup grits (any kind you like, but not "instant". I used quick-cooking white, but stone-ground or yellow would be great)
  • 1 teaspoon salt
  • 3/4 cup leftover country ham, cut into small pieces
  • 1/3 cup milk
  • 2/3 cup yellow kernel corn (I used canned Niblets (drained) but you can use frozen if desired)
  • 3 tablespoons butter, cut into pats (I used salted)
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup shredded cheddar cheese (I used mild)
  • Salt to taste, optional



Step 1

Cook desired amount of grits in salted water as directed on package. (I used 1 c. quick-cooking white grits and 1 tsp salt in 3 1/2 cups boiling water)

Heat 1 teaspoon olive oil in a small skillet; add ham pieces and saute until browned. Set aside.

When grits are done, whisk in the milk and corn, cover and cook for another minute or two. Remove from heat and stir in the butter, black pepper, and cheese until melted. Taste and adjust seasonings to taste. Fold in ham pieces.

Serve immediately with hot biscuits, scrambled eggs (or however you like them), and hot coffee. Keep grits covered to stay warm. (Stir in a little water to thin for desired creaminess).

Thin any leftovers with a little water and store in an airtight container in the refrigerator. Reheat in the microwave.


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