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An easy recipe for grit cakes. This grit cake recipe uses just 5 ingredients and takes classic grits to the next level by pan-frying them to golden perfection.
Grit Cakes Recipe
Stone ground corn grits are naturally gluten-free, making them a great side dish for your gluten-free meals. We love adding just a little bit of gluten-free all-purpose flour, thickening up these grits to make grit cakes, the perfect accompaniment to any Southern-style meal!
We have created an easy-to-follow gluten-free grit cake recipe. Follow the detailed recipe technique notes and tips along with step-by-step photos to guide you to perfect crispy grit cakes.
Ingredients
- Water: Adds moisture to the grits.
- Salt: Enhances the natural flavor of the grits.
- Stone Ground Grits: Made from whole corn kernels, these grits contain more vitamins and minerals than their processed counterparts. Plus, they add a great texture.
- Gluten-Free All-Purpose Flour: We recommend Pillsbury Gluten-Free or Better Batter gluten-free flour.
- Olive Oil: Helps brown the cakes.
How to Make Grit Cakes
- Combine the water, salt, and grits in a medium pot. (pic 1)
- Bring to a boil and then cover and simmer until the water is absorbed, about 15-20 minutes. (pic 2)
- Grease a 9×12-inch pan or baking sheet with oil and then pour the cooked grits on top. (pic 3)
- Smooth the top out, then set in the fridge to chill for 1 hour.
- Cut with a round cookie cutter. (pic 4)
- Cover each cake with the flour. (pic 5)
- Heat the oil in a pan and once warm, fry each grit cake on each side for about 1-2 minutes or until golden. (pic 6)
Tips and Recipe Notes
- 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 cheesy grit cakes, add 1 cup of shredded cheddar cheese to the cooked grits before spreading them out on the pan. Our family loves this version!
- If you don’t have a cookie cutter, simply use a knife to cut the grits into square cakes.
- We recommend not going over medium heat when frying to avoid burning the grit cakes.
What Are Grits?
Grits are made from coarsely-ground corn kernels. The types of corn used for grits are often less sweet and starchier than those used cornmeal or polenta.
Can I Make These With Leftover Grits?
You sure can! Spread the cooked grits out on a baking pan and chill in the refrigerator before cutting and frying. You may need to add a little bit of extra gluten-free all-purpose flour to get your leftover grits 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.
Storage Instructions
These grit cakes 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.
Fried Grit Cakes
These grit cakes are so crispy and delicious. They go with just about every meal, from breakfast to dinner, and they’re naturally dairy-free and egg-free! We love to make them for both breakfast and as a side dish. I hope your family enjoys them as much as ours.
More Corn Recipes to Try!
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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 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.
- Cover each cake with the flour.
- Heat the oil in a pan and once warm, fry each grit cake on each side for about 1-2 minutes or until golden.
Notes
- 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 cheesy grit cakes, add 1 cup of shredded cheddar cheese to the cooked grits before spreading them out on the pan.
- If you don’t have a cookie cutter, simply use a knife to cut the grits into square cakes.
- Do not fry above medium heat, or the grit cakes may burn!
- To store: Grit cakes can be stored in an air-tight container in the refrigerator for up to 5 days.
- To freeze: Wrap the grit cakes 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.
