Here’s a classic recipe for Golden Crispy Southern Grit Cakes with a crunchy crust and creamy interior, perfect for cooking in a cast-iron skillet.
Golden Crispy Southern Grit Cakes (Cast Iron Style)
Ingredients
For the grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup shredded sharp cheddar (optional)
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives or green onions (optional)
For frying:
- 2–3 tablespoons bacon grease, butter, or vegetable oil
- Extra butter for serving (optional)
Instructions
- Bring the water (or broth) and salt to a boil.
- Slowly whisk in the grits.
- Reduce heat to low and cook, stirring often, until thick and creamy (30–45 minutes for stone-ground grits; less for quick grits).
- Stir in the butter, cheese (if using), pepper, and herbs.
- Pour the cooked grits into a lightly greased square pan or baking dish, about ½–¾ inch thick.
- Chill for at least 2 hours, or overnight, until firm.
- Cut into squares, rectangles, or circles.
- Heat a well-seasoned cast-iron skillet over medium heat. Add the bacon grease or oil.
- Fry the grit cakes for 3–5 minutes per side until deeply golden and crisp.
- Drain briefly on paper towels and serve hot.
Optional Add-Ins
- Crumbled cooked bacon
- Jalapeños
- Garlic powder
- Smoked paprika
- Parmesan cheese
- Fresh parsley
Serving Ideas
These grit cakes pair well with:
- Fried eggs
- Shrimp and gravy
- Country ham or sausage
- Fried chicken
- Sautéed mushrooms
- Honey, maple syrup, or hot pepper jelly for a sweet-and-savory twist
For the crispiest results, make sure the grit cakes are thoroughly chilled before frying, and don’t flip them until they’ve developed a firm golden crust.
