Baked Grit Cakes with Corn and Jalapenos

Baked Grit Cakes with Corn and Jalapenos

super easy

From our friends at Glue and Glitter

These baked grit cakes are super easy. Serve
them for brunch with a tofu scramble or for lunch or supper as your
starchy side dish.


Yield: 4 servings of 2 baked grit
cakes apiece



1 cup quick grits

3 cups water or broth

2 vegetable broth cubes (if you’re using

1/2 cup frozen corn

1 large jalapeno, minced (Discard the seeds
if you prefer less heat.)

1/4 cup nutritional yeast


In a pot, combine the grits, water, broth cubes,
corn, and jalapeno. Bring to a boil on high, stirring constantly. Reduce the
heat and simmer for about 5 minutes, until the grits have soaked up all of the
water. You want to stir constantly to avoid lumps.

Transfer the grits to a large, heat safe bowl.
Stir in the nutritional yeast, and set the bowl aside to cool for about 20
minutes. This is a crucial step, because if you put the super hot grits into
the fridge, your glass bowl might shatter. And that would definitely ruin your

Once the bowl is a little cool, preheat the oven
to 350F and stick it in the fridge while the oven preheats.

When the oven is fully preheated, scoop up 1/2
cup dollops of grits and hand-form them into patties. Arrange the patties
on a baking sheet lined with parchment paper or a Silpat.

Bake for 15 minutes, flip carefully and bake for
20 minutes more. Your cakes are going to squish a little bit when you flip
them. Don’t worry! Use the back of your spatula to gently press them back into
a pancake shape before sticking them back into the oven.

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Have a Healthy Day!,


Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.