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Cheesy Grit Cakes turn creamy, cheddar-filled grits into golden, crisp-edged squares that are especially satisfying for breakfast.
The inside stays tender and soft, while the skillet gives the outside a beautifully browned finish that adds a pleasant contrast to the rich, creamy center.
The recipe starts with quick-cooking, five-minute grits simmered in salted water until thick.
Cheddar cheese is stirred into the hot grits for a savory, familiar flavor, while a simple mixture of egg and milk helps create a cohesive texture once everything is chilled and firm.
A little butter adds richness to the grits, while additional butter in the skillet helps the cakes develop their golden crust.
After the cooked grits are spread into a buttered 13 x 9-inch pan, they are cooled and refrigerated until firm enough to cut into squares.
This chilling step is important because it allows the mixture to hold its shape during cooking.
Once portioned, the grit cakes are cooked in a nonstick skillet until both sides are golden and lightly crisp.
These cakes are delicious served warm with a little butter on top, but they also fit naturally alongside breakfast favorites such as bacon or eggs.
Cheddar is the suggested cheese, although the original recipe notes that Swiss, feta, or Parmesan can also be used.
The result is a simple Southern-style dish that combines creamy, cheesy grits with a satisfying skillet-crisp exterior.
Crispy Cheddar Grit Cakes
Ingredients
Equipment
Method
- Prepare the Pan: Grease a 13 x 9-inch pan generously with butter, then set it aside.
- Mix the Egg Mixture: Whisk the egg and milk together in a small bowl until well combined, then set aside.
- Boil the Water: Pour the water into a large pot and bring it to a boil.
- Cook the Grits: Add the sea salt to the boiling water, then gradually pour in the grits while whisking continuously to prevent lumps.
- Thicken the Grits: Cook the grits for 5 minutes, stirring from time to time, until they become very thick.
- Temper the Egg Mixture: Whisk about 1 tablespoon of the hot grits into the reserved egg-and-milk mixture until thoroughly combined.
- Combine the Mixtures: Slowly whisk the tempered egg mixture back into the pot of grits until everything is well blended.
- Add the Cheese: Stir the shredded cheddar cheese into the hot grits until evenly incorporated.
- Chill the Grits: Transfer the cheesy grits to the buttered pan and use a spatula to spread them into an even layer. Allow them to cool to room temperature, then refrigerate until completely cool and firm, at least 2 hours or preferably overnight.
- Cut the Grit Cakes: Bring the chilled pan back to room temperature, then cut the firm grits into 8 squares.
- Heat the Butter: Add 2 tablespoons of butter to a large nonstick skillet and heat over medium-high heat until the butter has melted.
- Cook the Grit Cakes: Place the grit cakes in the skillet and cook until golden on both sides, about 4 minutes per side.
- Serve Warm: Transfer the golden grit cakes to serving plates and serve warm with additional butter on top.
Notes
- Grits: Quick-cooking grits, sometimes labeled 5-minute grits, are recommended for this recipe because they produce the thick texture needed for cutting and pan-frying. Regular long-cooking grits can also be used if preferred.
- Cheese: Cheddar provides the classic flavor, but shredded Swiss, crumbled feta, or grated Parmesan can be substituted.
- Chilling: The grits need to become cool and firm before cutting. The source recommends chilling them for at least a few hours, with overnight chilling as an option.
- Cutting: Let the chilled grits return to room temperature before cutting them into squares.
- Serving: Serve the cooked grit cakes warm with additional butter for extra richness.
Chef’s Secret
The key to neat, sturdy grit cakes is making sure the cooked grits are thick enough before they go into the pan.
The recipe specifically calls for cooking the five-minute grits for 5 minutes and stirring occasionally until they become very thick.
When adding the egg-and-milk mixture, first whisk about 1 tablespoon of the hot grits into it before slowly returning the mixture to the pot.
This helps incorporate the egg mixture smoothly.
After spreading the grits evenly in the buttered pan, give them enough chilling time to become firm.
Overnight chilling is especially convenient and makes the squares easier to cut and handle before they go into the skillet.
Serving Suggestions
Serve these golden grit cakes warm with a pat of butter melting over the top.
They make a natural breakfast pairing alongside bacon or eggs, or they can be enjoyed on their own as a cheesy, satisfying breakfast.
For variety, use Swiss, feta, or Parmesan in place of cheddar when preparing the cakes.
Conclusion
These cheesy grit cakes are an easy way to turn creamy, cheddar-rich grits into a crisp-edged Southern breakfast.
Their golden skillet exterior contrasts beautifully with the tender, cheesy center, while the make-ahead chilling step makes preparation convenient.
Served warm with butter, they offer a simple combination of comforting flavor and satisfying texture.
