Southwest Corn Cakes



Serving size

1 grit cake
60 minutes

This recipe can easily be multiplied, and the leftovers can be served cold or seared on a hot griddle and served as polenta cakes.

Southwest Corn Cakes


1 tsp. Olive oil
1 medium White onions (finely diced)
2 medium ear Corn, sweet, yellow, raw (cut kernels from the cob)
2 pepper Jalapeno pepper (finely diced)
1 tsp. no salt added chili powder
1/2 tsp., whole Ground cumin
1/8 Tbsp. Cayenne pepper
2 1/2 cup Water
1 cup Yellow cornmeal
1/2 tsp. Salt
2 Ounces Reduced fat monterey jack cheese (grated)


Line a 9" by 9" cake pan with aluminum foil.

Preheat the oven to 325°F.

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the corn and jalapeno peppers. Cook for about 5 minutes. Adjust the heat to keep the corn from burning but hot enough to lightly brown the corn.

Add the chili powder, cumin, and cayenne pepper and cook for another 5 minutes.

Place the mixture in a large mixing bowl.

Place the water in a medium sauce pan over high heat.

When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the cornmeal.

Add the salt and stir.

Reduce the heat to medium and cook for 12 minutes, stirring often to keep the cornmeal from sticking to the bottom of the pan.

Add the cooked cornmeal and the cheese to the mixing bowl with the corn.

Fold together until well blended and then pour into the pan.

Place the pan in the oven and bake for 15 minutes.

Remove and let cool.

Cut into 6 equal pieces and serve warm or cold.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Grits cakes are simple to make and keep really well for a few days in the refrigerator. These are delicious, with a simple piece of grilled fish or barbecue acting as the star of the plate. They’re great hot or cold, so they are perfect for picnics and cookouts.

The single jalapeno delivers a medium heat so if you like your food spicier, you can add more.

"Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour."

Laura Esquivel, Like Water for Chocolate