A method of manufacturing corn grits by grinding corn kernels and heating under pressure is provided to obtain corn grits with the soaking time equal to that of rice or other grains such as glutinous rice, black rice, brown rice, beans, adlay, proso millet, sorghum, red bean, mung bean, glutinous millet and the like when mixed with rice or other grains and soaked in water to cook. Corn is dried to a moisture content of 10 to 15% and threshed. Corn kernels are ground to 2 to 5mm and heated under pressure to give corn grits having a volume swelling degree of 105 to 150%.
