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My easy recipe for grit cakes uses 5 simple ingredients to create crispy, savory cakes that go with just about every meal. They’re also naturally gluten-free, dairy-free, and egg-free! I pan-fry classic grits until golden and serve them for breakfast or as a side dish. My kids love them, and I’m sure your family will enjoy them just as much as mine!
Homemade Grit Cakes Recipe
Stone ground corn grits are naturally gluten-free, making them a great side dish for anyone following a gluten-free diet (like me!). I love adding a little gluten-free all-purpose flour to thicken them up and make these easy cakes. They’re the perfect accompaniment to any Southern-style meal!
Follow my detailed recipe notes along with the step-by-step photos so you can enjoy these delicious grit cakes at home, too.
Ingredients
- Water: Adds moisture and binds the ingredients together.
- Salt: Enhances the overall flavor.
- Stone Ground Grits: Made from whole corn kernels, they contain more vitamins and minerals than their processed counterparts. Plus, they add a great texture!
- Gluten-Free All-Purpose Flour: I recommend Pillsbury Gluten-Free or Better Batter gluten-free flour.
- Olive Oil: Helps brown the cakes.
Tips and Suggestions
- To use quick cooking grits, bring the water to a boil, reduce to low, and simmer for 5-7 minutes or until the water has been absorbed.
- For added cheesiness, add 1 cup of shredded cheddar cheese to the cooked grits before spreading them out on the pan. My family loves this version!
- If you don’t have a cookie cutter, simply use a knife to cut the cakes into squares.
- I recommend not going over medium heat when frying to avoid burning your grit cakes.
What Are Grits?
Grits are made from coarsely ground corn kernels. The types of corn used are often less sweet and starchier than those used in cornmeal or polenta.
Can I Make These With Leftover Grits?
You sure can! Spread out your leftovers on a baking pan and chill in the refrigerator before cutting and frying. You may need to add extra gluten-free all-purpose flour to get it to the right consistency.
Can I Bake Grit Cakes Instead of Frying Them?
Yes! You can bake these cakes in the oven brushed with oil at 375°F for 30 minutes, flipping halfway through. I’ve done this many times with great results.
Storage Instructions
Any leftovers will keep well in an air-tight container in the refrigerator for up to 5 days or tightly wrapped in plastic wrap in the freezer for up to 3 months.
More Gluten-Free Corn Recipes to Try!
Grit Cakes Recipe
Ingredients
- 4 cups water
- ½ teaspoon salt
- 1 cup stone ground grits
- ½ cup gluten-free all-purpose flour
- 2 tablespoons olive oil, for frying
Instructions
- Combine the water, salt, and stone ground grits in a medium pot.
- Bring to a boil and then cover and simmer until the water is absorbed, about 15-20 minutes.
- Grease a 9×12-inch pan or baking sheet with oil and then pour the cooked grits on top.
- Smooth the top out, then set in the fridge to chill for 1 hour.
- Cut with a round cookie cutter.
- Dip each cake in a bowl with the gluten-free flour and flip to cover.
- Heat the oil in a pan and once warm, fry each cake on each side for about 1-2 minutes or until golden.
Notes
- To Store: Store in an air-tight container in the refrigerator for up to 5 days.
- To Freeze: Wrap each cake in plastic wrap and freeze for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Grit Cakes Step-by-Step
Combine 4 cups water, ½ teaspoon salt, and 1 cup stone ground grits in a medium pot.
Bring to a boil and then cover and simmer until the water is absorbed, about 15-20 minutes.
Grease a 9×12-inch pan or baking sheet with oil and then pour the cooked grits on top. Smooth the top out, then set in the fridge to chill for 1 hour.
Cut with a round cookie cutter.
Dip each cake in a bowl with ½ cup gluten-free flour and flip to cover.
Heat 2 tablespoons oil in a pan and once warm, fry each cake on each side for about 1-2 minutes or until golden.
