The humble yet incredibly taste-enhancing corn grits make delicious dishes. Grits made of corn contain three main ingredients: the hull, the germ, and the inner starch. Traditionally in the Southern United States, corn grit flour is used in a number of forms for a variety of dishes, each of which encapsulates the whole kernel.
Pure and high-quality cooking grits have a lower glycemic index and are naturally gluten-free, making them ideal for people with celiac disease. Grits are packed with iron, which helps to guard against iron deficiency, and the high fiber content aids in improved digestion and satiates hunger. Let’s take a look at some of the most underrated yet delicious recipes with corn grits.
Corn grits are fantastic, and you are at the right place if you like sweet, moist cornbread. Serve it warm with honey drizzled over it.
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ cup Grit Cornflour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 2 large eggs lightly beaten
- ⅓ cup vegetable oil
- 3 Tbsp butter melted
- Preheat the oven to 180 degrees. Grease an 8-inch square baking pan.
- Combine flour, sugar, finely powdered grit corn, baking powder, and salt in a medium bowl.
- In another bowl, combine milk, eggs, vegetable oil, and butter; mix well. Add to the flour mixture and stir until smooth. Transfer to the greased baking pan.
- Bake for 35 minutes or until a wooden pick inserted in the center comes out clean.
Corn Flour Bagel
Corn Flour Bagels aren’t like your regular bagels. They are moist and delicious and make for a great breakfast option.
- 400 gm Maida
- 120 gm Grit Cornflour
- 5 gm instant dry yeast
- 20 gm Jaggery powder
- 8 gm Salt
- 250 gm Lukewarm water
- Gather all the ingredients and mix well. You can adjust the amount of lukewarm water according to consistency. The dough is quite firm, so knead lightly and don’t knead too much.
- Divide the dough into seven pieces. To prevent them from drying out, roll them up and place a damp towel on top. Let them rest for 10 minutes before shaping them.
- After the shaping is done, roll it up tightly from the front and shape it like a doughnut. Bake for 18 minutes at 190°F after resting for 20 to 30 minutes.
Grit Corn Upma
What’s better than regular Upma, it’s grit corn Upma. It is incredibly filling and delectable and is easy to digest.
- 1 ½ cup Grit Cornflour
- 4 cups water
- 2 tbsp salt
- 1 small carrot grated
- ¼ cup big onion chopped
- 1/2 tsp mustard seeds
- 1/4 tsp split urad dal
- 1 sprig of curry leaves
- 2 red chilies
- salt to taste
- In a pan, heat oil and add items listed under ‘to temper.’ Let them splutter, then add onions. Stir until transparent, add the carrot and saute for a while. Season with salt, then pour in water. Now, add the grit corn when the water comes to a boil.
- Keep stirring continuously for a minute, then, cover with a lid for 2 mins. You’ll have to fluff it up at this point. Serve it hot.
Buttermilk Grit Waffles
This quick grit corn recipe for buttermilk grits waffles combines a crisp exterior with a tinge of sweet corn inside to create an unusual breakfast treat.
- 1 ⅓ cups flour
- 2 ½ teaspoons baking powder
- 1 ½ cups buttermilk
- 1 cup grit Cornflour
- 2 tbsp maple syrup
- 5 tbsp butter, melted
- Preheat the waffle iron. If you don’t have one, then preheat the oven to 180°F.
- In a large bowl, whisk together flour and baking powder. Combine buttermilk, grits, and maple syrup. Stir until thoroughly combined. Mix in melted butter until well combined.
- Butter the waffle iron or mold and pour 3/4th cup of waffle batter onto it. Bake for about five minutes. The waffle is ready when its exterior is golden brown and crisp.
- You can serve this right away topped with butter, maple syrup, whipped cream, and fresh berries or with any fruit of your preference.
Easy Crispy Grit Cakes
Crispy Grit Cakes are a classic grits dish baked until golden and crispy. You can serve these thick cheese grit cakes as an appetizer, breakfast, or dinner side dish!
- 2 cups grit Cornflour
- 1 cups milk
- 1 cup water
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded sharp cheddar cheese
- 2 eggs
- 2 cups Panko breadcrumbs
- In a large saucepan, heat milk, water, and salt over medium heat. When the milk begins to simmer, reduce the heat and add the grits. Cover and cook until thickened for about 5 minutes. Stir in the shredded cheese and pepper once the sauce has been removed from the heat.
- Pour the mixture into a baking dish and let it cool for 3 hours, until set. When ready to fry, heat the oil in a large skillet over medium heat. Whisk together the eggs and milk in a bowl.
- The grits cakes can be cut out with a round cookie cutter. Dip the grit cakes in the egg mixture, then in the breadcrumb mixture. Repeat the dipping process with the egg mixture and then breadcrumbs. Continue to dip all the grit cakes in the egg and breadcrumbs until they are all covered.
- Cook the coated grits cakes until browned on each side, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to cool slightly before serving. Garnish with scallions or chives, and top with barbecue or turnip greens.
Corn grits are a versatile ingredient that can be both healthy and tasty. Grits are rich in iron and B vitamins and contain trace amounts of potassium, pantothenic acid, calcium, and vitamin E as compared to quick grits or regular grits. Try out these delicious recipes with corn grits to enhance your diet with Danfe’s Grit Corn Flour and reminisce of a traditional homemade breakfast.