One of my favorite foods is the corn pudding from Calhoun's restaurant in Lenoir City, Tennessee. That and their fried green tomatoes and buttermilk sauce---umm, umm good. Those two items and the chicken and dumplins from Cracker Barrel are the only restaurant foods I can handle.  The rest of the Doehill crew are fans of the corn pudding, too.

So last night, I decided to try my own version. And the picky Doehill clan liked it as much if not more than the Calhoun's version.  Hope you like it too.  BTW--this recipe serves 4.

Ingredients:

1 can whole kernal corn, undrained

2 tbsp. butter

salt and pepper to taste

1/2 c. Splenda sugar substitute

1/2 c. quick cook grits

1/2 cup yellow cornmeal

1/2 c. water

1/2 to 3/4 c milk

DIRECTIONS:

Empty the can of corn in a hot skillet and add butter, s & p. Get the contents hot and add the grits, cornmeal [you can use all cornmeal if you prefer a smoother texture], and Splenda. Stir well and add water and milk a little at a time, just enought to keep it smooth, allowing the liquid to be absorbed by the grits and meal.  Cook to a pudding consistency.  

This is nice served in individual bowls that are broiled for a minute or two to give the top a nice crunch---just like Calhoun's.

Enjoy!