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Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted.
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Chef Bernard's Crawfish and Jalapeno Cornbread
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By Vernest
Washington, DC
on August 12, 2011
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I watch Sara this morning and I wanted to try the Heritage Brunch but you did not give the brand name of the Grits that you said. I want to try the Grits that you used.
Thank You
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