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In the realm of comfort food, few dishes can compete with the rich, creamy texture of grits combined with the sweet crunch of roasted corn and the sharp, savory flavor of cheddar cheese. Roasted Corn & Cheddar Grits Cakes embody the essence of Southern cuisine, offering a delightful medley that is both satisfying and versatile. Whether served as a hearty brunch option, a scrumptious appetizer, or a flavorful side dish, these cakes cater to a variety of tastes and occasions. The simplicity of this recipe makes it accessible for seasoned cooks and beginners alike, ensuring that it can quickly become a cherished family favorite.

Roasted Corn & Cheddar Grits Cakes

Discover the comforting flavors of Roasted Corn & Cheddar Grits Cakes, a delicious Southern dish that combines creamy grits, sweet roasted corn, and sharp cheddar cheese. Perfect for brunch, appetizers, or side dishes, these adaptable cakes are easy to make and sure to impress. With a golden-brown crust and a cheesy interior, they cater to various tastes and occasions. Explore this simple recipe that transforms staple ingredients into a cherished family favorite. Enjoy them warm or at room temperature for any gathering!
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Ingredients
  

1 cup stone-ground grits

4 cups vegetable broth (or water)

1 cup fresh corn kernels (can substitute with canned, drained)

1 cup shredded sharp cheddar cheese

1/2 cup diced green onions (only the green parts)

2 large eggs

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup olive oil (for frying)

Fresh cilantro (for optional garnish)

Instructions
 

Cook the Grits: In a medium saucepan, bring the vegetable broth or water to a rolling boil over high heat. Gradually stir in the stone-ground grits, mixing to avoid lumps. Lower the heat to a gentle simmer and cook the grits for 20-25 minutes, stirring frequently, until they reach a creamy and thick consistency.

    Incorporate Mix-Ins: Once the grits are fully cooked, remove the saucepan from the heat. Gently fold in the fresh corn kernels, shredded cheddar cheese, diced green onions, garlic powder, smoked paprika, and season with salt and pepper. Stir until all ingredients are evenly combined.

      Prepare the Batter: Allow the mixture to cool for a few minutes. Once cooled, whisk in the eggs until fully incorporated. Gradually add the flour to the mixture, folding until it's thick yet pourable.

        Chill the Mixture: Transfer the mixture into a greased baking dish, smoothing the top with a spatula. Cover the dish with plastic wrap or a lid, and refrigerate for at least 1-2 hours, or until firm. Chilling helps shape the cakes more easily.

          Shape the Cakes: Remove the mixture from the refrigerator once firm. Using a spoon or cookie scoop, scoop handfuls of the mixture and shape them into small cakes, approximately 3 inches in diameter. Press down gently to flatten them slightly for more even cooking.

            Fry the Cakes: In a large skillet, heat 1/4 cup of olive oil over medium heat. Working in batches, carefully place the grit cakes into the skillet, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.

              Drain and Serve: Once fried, transfer the cakes to a plate lined with paper towels to drain off any excess oil. Lightly season with additional salt, if desired.

                Garnish and Enjoy: Serve the grits cakes warm, garnished with fresh cilantro if using. These delicious cakes pair perfectly with a tangy dipping sauce, or you can enjoy them on their own for a rich, cheesy delight!

                  Prep Time, Total Time, Servings: 30 mins | 1 hr 30 mins | 4-6 servings