There is nothing more comforting than authentic Southern comfort food made from simple pantry staples. These Golden Crispy Southern Grit Cakes combine creamy stone-ground grits with a perfectly crunchy cast iron crust for an unforgettable homemade side dish. Perfect for brunch recipes, family dinners, holiday meals, or budget-friendly comfort food, these crispy grit cakes deliver rich flavor, satisfying texture, and classic Southern charm in every bite.
Ingredients
For the Grit Cakes
1 cup stone-ground corn grits
2 cups low-sodium beef broth or chicken stock
2 cups whole milk
1/2 cup finely grated yellow onion
3 garlic cloves, minced
4 tablespoons unsalted butter, divided
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
For Frying
3/4 cup all-purpose flour
1 teaspoon seasoned salt
3 tablespoons vegetable oil or canola oil
Extra butter for serving
Instructions
In a heavy saucepan, combine beef broth, milk, onion, and garlic over medium heat.
Bring the mixture to a gentle simmer while stirring occasionally.
Slowly whisk in the stone-ground grits to prevent lumps from forming.
Reduce the heat to low and cook for 20–25 minutes, stirring frequently until thick and creamy.
Add butter, salt, and black pepper, stirring until fully combined.
Pour the cooked grits into a greased baking dish and smooth the surface evenly.
Allow the mixture to cool completely before refrigerating for at least 2 hours or overnight.
Once chilled and firm, cut the grits into squares or circles.
Mix flour and seasoned salt in a shallow dish.
Lightly dredge each grit cake in the flour mixture.
Heat oil and butter in a cast iron skillet over medium-high heat.
Fry the grit cakes for 3–4 minutes per side until golden brown and crispy.
Transfer to paper towels or a wire rack before serving warm.
How to Make Southern Grit Cakes
The secret to perfect homemade grit cakes is using traditional stone-ground grits for the best texture and rich corn flavor.
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