Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

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

This is NOT a low sodium recipe.

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

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


"Grits ain't groceries." -Titus Turner, R&B Singer

The refrigerator light goes on...

I love making grits cakes. They 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 acting as the star of the plate. I have had them both hot and 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.


Southwest Corn Cakes

Servings: 6 | Serving size: 1 grit cake

Cooking time: 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.

1 tsp. olive oil
1 medium onion (finely diced)
2 ears corn (cut kernels from the cob)
2 small jalapeno peppers (finely diced)
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
2 1/2 cups water
1 cup coarse ground yellow cornmeal
1/2 tsp. salt
2 ounces reduced fat Monterey jack cheese (grated)

Southwestern Corn Cakes, an easy healthy side dish recipe from Dr. Gourmet

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.

Nutrition Facts

Serving size: 1 grit cake\

Servings: 6

Amount Per Serving

Calories 168 Calories from Fat 45
% Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 8mg 3%
Sodium 277mg 12%
Total Carbohydrates 3g 12%
    Dietary Fiber 1g 3%
    Sugars 4g
Protein 6g
Vitamin A 10% Vitamin C 15%
Calcium 2% Iron 6%
Vitamin K 3mcg Potassium 249mg