These grits are a fun twist that pair well with a variety of dishes. Copycat recipes are always interesting, and this one is so easy and tasty it will have you wondering why you would ever eat plain grits.
Grits with corn? If that’s what you’re thinking I totally get it. The first time I saw it on the menu at our local Marlow’s Tavern that’s exactly what ran through my mind. After all, grits are made from corn. So, how could you possibly have grits with corn? But, being the adventurous soul that I am, I ordered them. I had them as a side dish with a chicken entree.
Well, y’all guess what? It was amazing! You can imagine the kick the jalapeno peppers gave to this cheesy southern favorite – but the corn! Not in the least bit redundant like I thought it would be – the corn added interesting texture.
For more on how grits came to be part of our southern culinary heritage you’ll want to read Southern Food Then and Now.
Here at Biscuits and Burlap we typically take inspiration from other dishes and recipes and then go off in our own direction. A couple of exceptions are our Ruby Tuesday Chicken Fresco copycat recipe. There’s also that great cocktail that Sara made a copycat of – the Cathead Cooler. But, cocktails are a different story, because an ingredient list is usually provided on the bar menu.
It took a few tries, but I finally settled on a version that tastes very close to the ones at Marlow’s Tavern. I hope you’ll love them and think of lots of times to cook and enjoy.
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Notes and items you may need to make these grits:
- I use “Quick Grits” and you can get them through this link. These are not the instant ones, but the kind that cook in 5 minutes.
- Freshly grate your cheese for the best flavor. A rotary grater like this one gives a finer shred, making it easier to melt.
- A good sturdy whisk is essential for cooking grits.
- I used pickled jalapeno peppers because that’s what was in Marlow’s and I was going for a “copycat recipe”.
Grits with Cheese, Corn and Jalapeno Peppers
- 2 cups half and half
- 3-½ cups water
- 1-⅓ cups quick cooking grits (5 minute type – not instant)
- 1 teaspoon salt
- 6 ounces sharp cheddar cheese grated
- 8.75 ounce can whole kernel corn drained
- 10-12 slices pickled jalapeno pepper slices diced
- Stir water, half and half and salt together in medium to large saucepan and bring to a boil.
- Stir in grits and reduce heat to low to medium low, whisking to remove any lumps.
- Cook for 5-6 minutes, stirring with whisk occasionally
- Add cheese and stir until melted and incorporated.
- Remove from heat and stir in corn and diced peppers.
Love this recipe! It turned out perfect and was so easy! Will definitely make again!
So happy to hear that, Kim!
Grits are super comforting and I love this flavour combo.
Thank you Dannii!
Love the flavours in these delicious grits! Anything with jalapeno makes me very happy!
Us, too. Thanks so much Alexandra!
Pam Greer says
This is the only way we eat grits now!! The corn is perfect and the cheese and jalapenos are amazing!
Whoa! Thank you much for letting us know.
This recipe speaks to my southern, cheesy grits-loving heart! Thanks for sharing!
Thank you, Marisa!