1 c. quick grits
4 c. water
1 c. cheddar cheese, grated
1/2 c. milk
1 c. corn flakes, crushed
1 tsp. salt
1/2 c. butter
1/2 tsp. garlic powder
2 eggs

Slowly cook grits in 4 cups of salted water. Add butter and cheese. Stir in garlic powder, milk and beaten eggs. Mix well. Pour into greased 2 quart casserole, cover with corn flakes. Bake at 350 degrees for 45 minutes.