Go Back
When it comes to Southern cuisine, few dishes are as comforting and versatile as grits. These creamy, corn-based delights serve as a staple in homes across the South, celebrated for their ability to take on various flavors and pair beautifully with an array of ingredients. One such exciting application of grits is found in Roasted Corn & Cheddar Grits Cakes. This dish embodies the heart and soul of Southern cooking, merging the sweetness of roasted corn with the sharpness of cheddar cheese, resulting in a delectable treat that can be enjoyed as a side dish or a stand-alone entrée.

Roasted Corn & Cheddar Grits Cakes

Discover the comforting taste of Southern cuisine with Roasted Corn & Cheddar Grits Cakes. This dish features crispy, golden cakes that combine the sweetness of roasted corn and the sharp flavor of cheddar, creating a delightful texture and taste experience. Perfect as a side or a main dish, these cakes showcase the versatility of grits. With a few simple ingredients and easy cooking steps, you can bring a touch of Southern flavor to your table that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 cup stone-ground grits

4 cups water

1 teaspoon salt

1 cup shredded sharp cheddar cheese

1 cup roasted corn (fresh or canned)

2 tablespoons unsalted butter, divided

2 large eggs, beaten

1/2 cup green onions, chopped (plus extra for garnish)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Freshly ground black pepper, to taste

1 cup breadcrumbs (for coating)

Vegetable oil, for frying

Instructions
 

Cook the Grits: In a medium saucepan, bring the 4 cups of water to a boil. Stir in the salt and gradually whisk in the grits. Reduce heat to low and cook for 20-25 minutes, stirring frequently until thick and creamy.

    Combine Ingredients: Remove the pot from heat. Stir in 1 tablespoon of butter, the shredded cheddar cheese, roasted corn, beaten eggs, chopped green onions, garlic powder, smoked paprika, and black pepper. Mix well until the cheese is melted and everything is combined.

      Chill the Mixture: Transfer the grits mixture to a greased dish and spread it evenly. Cover and refrigerate for at least 2 hours or overnight to firm up.

        Form the Cakes: Once the mixture is set, use a round cookie cutter or the rim of a glass to cut out 2-3 inch rounds from the chilled grits mixture. You will make about 10-12 cakes.

          Coat the Cakes: In a shallow dish, spread out the breadcrumbs. Carefully coat each grits cake in breadcrumbs, pressing gently to adhere.

            Prepare to Fry: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Add the remaining butter to the oil for flavor.

              Fry the Cakes: Once the oil is hot, carefully add the grits cakes in batches, being sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.

                Serve & Garnish: Serve the roasted corn and cheddar grits cakes warm, garnished with additional chopped green onions. These cakes are delightful on their own or served with a dollop of sour cream or a spicy aioli.

                  Prep Time, Total Time, Servings: 30 min | 2 hrs (plus chilling) | 4-6 servings