Name: Crispy Cheesy Cornmeal Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 6 cups water; 2 cups cornmeal; ⅓ cup milk; 2 tsp salt; 1½ cups colby jack cheese; ½ cup flour; 2 eggs; 1 cup Bread crumbs; olive oil; parmesan cheese; 3 tbsp parsley

When you're craving a savory snack that's both crispy and cheesy, these cornmeal cakes are the perfect solution. They combine the delightful texture of polenta with the rich flavors of Colby Jack cheese to create an irresistible treat.

Photos of Crispy Cheesy Cornmeal Cakes Recipe

For this recipe, you may need to pick up a few items that aren't always found in your pantry. Specifically, cornmeal and Colby Jack cheese are key ingredients. Make sure to also grab some breadcrumbs if you don't have any at home, as they add the essential crispy coating.

Ingredients For Crispy Cheesy Cornmeal Cakes

water: The base for cooking the cornmeal to make polenta.

cornmeal: The main ingredient, giving the cakes their texture.

milk: Adds creaminess to the polenta mixture.

salt: Enhances flavor.

Colby Jack cheese: Provides a cheesy richness.

flour: Used in the dredging station to coat the cakes.

eggs: Acts as a binding agent in the dredging process.

breadcrumbs: Creates a crispy outer layer.

olive oil: Used for frying the cakes to golden perfection.

parmesan cheese: Optional garnish for added flavor.

parsley: Adds a fresh, herby note to the finished dish.

One reader, Frayda Seaman says:

These crispy cheesy cornmeal cakes are a delight! The perfect blend of creamy cheese and crispy exterior makes for an irresistible snack or side dish. Easy to make and absolutely delicious, they were a hit at our family dinner. Highly recommend giving this recipe a try!

Frayda Seaman

Techniques for Perfecting Crispy Cheesy Cornmeal Cakes

How to stir polenta: Stir the cornmeal mixture continuously to prevent lumps and ensure it cooks evenly. Use a wooden spoon or a whisk for best results. How to set polenta: Pour the cooked polenta into a rectangular pan and allow it to cool in the fridge or freezer until it becomes firm. This usually takes about 1-2 hours in the fridge or 30-45 minutes in the freezer. How to set up a dredging station: Arrange three shallow dishes or bowls in a row. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs. How to dredge: Coat each cornmeal cake piece first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure each piece is fully covered at each stage. How to cook in a skillet: Heat ¼ inch of canola oil in a skillet over medium heat. Once the oil is hot, add the dredged cornmeal cakes and cook until both sides are crispy and golden brown, about 3-4 minutes per side.

How To Make Crispy Cheesy Cornmeal Cakes

These cornmeal cakes are loaded with Colby Jack cheese, coated with breadcrumbs, then fried into a crispy cake. Enjoy these with tomato sauce.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

6cupswater
2cupscornmeal
⅓cupmilk
2tspsalt
1½cupsColby Jack cheese,grated
½cupflour
2eggs
1cupbread crumbs
olive oil,for frying
Parmesan cheese,grated
3tbspparsley,chopped

Instructions

Add water to a heavy-bottomed pot, then add the cornmeal in soon after.
Mix in the salt, milk and cheese.
Stir the polenta (cornmeal mixture) until it starts to pull away from the side of the pot.
Pour into a rectangular pan and cool in the fridge or freeze until it sets up firmly.
Set up a dredging station of flour, egg, and breadcrumbs.
Cut the cornmeal cakes to the desired size and thickness.
Dredge into the flour, egg, then breadcrumbs and cook in a skillet with ¼ inch of canola oil until both sides are crispy.
Serve with tomato sauce.

Nutrition

Calories: 381.08kcal
Fat: 14.69g
Saturated Fat: 6.33g
Trans Fat: 0.00g
Monounsaturated Fat: 5.92g
Polyunsaturated Fat: 1.51g
Carbohydrates: 48.15g
Fiber: 2.40g
Sugar: 2.18g
Protein: 12.99g
Cholesterol: 64.52mg
Sodium: 672.78mg
Calcium: 221.68mg
Potassium: 158.26mg
Iron: 2.95mg
Vitamin A: 97.53µg
Vitamin C: 1.90mg

Expert Tip for Achieving the Perfect Texture in Cornmeal Cakes

When stirring the polenta (cornmeal mixture), use a wooden spoon and make sure to stir constantly to prevent lumps from forming and to ensure even cooking. This will help achieve a smooth and creamy texture before it sets.

Time-Saving Tips for Making Crispy Cheesy Cornmeal Cakes

Prepare ingredients in advance: Measure out cornmeal, cheese, and other ingredients before starting. This reduces prep time.

Use instant polenta: Substitute regular cornmeal with instant polenta to cut down on cooking time.

Chill in the freezer: Place the polenta mixture in the freezer for quicker setting.

Preheat the skillet: Heat the oil while cutting the cornmeal cakes to save time.

Use a food processor: Quickly blend breadcrumbs and parsley together for a faster dredging process.

Substitute Ingredients For Crispy Cheesy Cornmeal Cakes Recipe

water - Substitute with vegetable broth: Adds more flavor to the cornmeal cakes.
cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but can offer a slightly different texture.
milk - Substitute with almond milk: For a dairy-free option that still provides creaminess.
salt - Substitute with soy sauce: Adds a different depth of flavor and umami.
colby jack cheese - Substitute with cheddar cheese: Cheddar has a similar melting quality and flavor profile.
flour - Substitute with cornstarch: Cornstarch can act as a thickening agent and is gluten-free.
eggs - Substitute with flax eggs: For a vegan alternative, mix ground flaxseed with water.
bread crumbs - Substitute with panko: Panko provides a lighter, crispier texture.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty, nutty flavor.
parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor as an alternative.

Plating Ideas for Crispy Cheesy Cornmeal Cakes

Serve smaller portion sizes: Cut the cornmeal cakes into elegant, bite-sized pieces to create a refined presentation. This allows for a more delicate and sophisticated plating.
Use decoration: Garnish the plate with finely chopped parsley and a sprinkle of freshly grated parmesan cheese. This adds a touch of color and enhances the visual appeal.
Layer textures: Place the crispy cornmeal cakes on a bed of lightly sautéed spinach or arugula. This adds a fresh, green element and contrasts with the crispy texture of the cakes.
Add a sauce drizzle: Instead of serving with a side of tomato sauce, artistically drizzle the sauce around the cornmeal cakes on the plate. This creates a visually appealing pattern and ensures each bite has a hint of sauce.
Use a clean, white plate: Present the dish on a pristine, white plate to make the colors and textures of the cornmeal cakes and garnishes pop. This highlights the dish's elegance and sophistication.
Incorporate height: Stack two or three cornmeal cakes slightly off-center to add height and dimension to the plate. This creates a more dynamic and visually interesting presentation.
Finish with a touch of luxury: Add a small dollop of crème fraîche or a thin slice of truffle on top of each cornmeal cake. This adds an element of luxury and elevates the dish to a Michelin-star level.

Storing and Freezing Crispy Cheesy Cornmeal Cakes

Let the cornmeal cakes cool completely before storing or freezing. This will prevent them from becoming soggy or losing their crispy texture.
To store in the refrigerator, place the cooled cornmeal cakes in an airtight container or wrap them tightly in plastic wrap. They will keep in the fridge for up to 5 days.
For longer storage, freeze the cornmeal cakes. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
Once frozen, transfer the cornmeal cakes to a freezer-safe container or resealable plastic bag. Place a piece of parchment paper between each cake to prevent them from sticking together. Label the container or bag with the date and contents.
Frozen cornmeal cakes will keep for up to 3 months in the freezer.
To reheat refrigerated cornmeal cakes, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.
For frozen cornmeal cakes, there's no need to thaw them first. Simply place the frozen cakes on a baking sheet and reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and crispy.
Alternatively, you can reheat the cornmeal cakes in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the cakes for 5-7 minutes (if refrigerated) or 8-10 minutes (if frozen), or until heated through and crispy.

Reheating Leftover Crispy Cheesy Cornmeal Cakes

To reheat leftover crispy cheesy cornmeal cakes, preheat your oven to 375°F (190°C). Place the cakes on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-15 minutes, or until heated through and crispy on the outside. This method helps to restore the crispiness of the cakes while evenly heating them.
Another option is to reheat the cakes in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Place the cakes in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy. This method is quicker than the oven and allows you to achieve a crispy exterior.
If you're short on time, you can also reheat the cakes in the microwave. Place the cakes on a microwave-safe plate and heat them in 30-second intervals until warmed through. However, keep in mind that microwaving may result in a softer texture and less crispiness compared to the oven or skillet methods.
For a unique twist, try slicing the leftover cakes into smaller pieces and using them as croutons in a salad or as a topping for soups or chili. The crispy texture and cheesy flavor will add an interesting dimension to your dishes.
If you have an air fryer, you can also use it to reheat the cakes. Preheat the air fryer to 350°F (175°C) and place the cakes in the basket. Cook for 3-5 minutes, or until heated through and crispy. This method is quick and helps to maintain the crispy texture of the cakes.

Interesting Trivia About Crispy Cheesy Cornmeal Cakes

A fun fact about this crispy cheesy cornmeal cakes recipe is that it combines the creamy texture of polenta with the satisfying crunch of bread crumbs. This dish is a delightful fusion of textures and flavors, making it a versatile option for both appetizers and main courses.

Budget-Friendly: Making Crispy Cheesy Cornmeal Cakes at Home

This crispy cheesy cornmeal cakes recipe is quite cost-effective for a household. The main ingredients like cornmeal, milk, and cheese are affordable and commonly found in most kitchens. The use of parsley and parmesan cheese adds a gourmet touch without breaking the bank. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $10-$12 USD.

Are Crispy Cheesy Cornmeal Cakes Healthy or Unhealthy?

The crispy cheesy cornmeal cakes recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:

The recipe is high in calories, with the cornmeal, cheese, and breadcrumbs contributing significantly to the calorie count.
The use of colby jack cheese and parmesan cheese adds saturated fat to the dish, which can be detrimental to heart health when consumed in excess.
Frying the cakes in olive oil further increases the fat content and calorie density of the meal.
The recipe lacks a significant source of fiber, vitamins, and minerals, as it primarily consists of cornmeal and cheese.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of cheese used in the recipe, or opt for lower-fat cheese varieties to decrease the saturated fat content.
Instead of frying the cakes in oil, try baking them in the oven to reduce the added fat and calories from the cooking process. Brushing the cakes with a small amount of olive oil before baking can help achieve a crispy texture.
Incorporate more vegetables into the recipe, such as finely chopped spinach, zucchini, or bell peppers, to increase the fiber and nutrient content of the dish.
Serve the cornmeal cakes with a side salad or roasted vegetables to balance out the meal and add more vitamins and minerals.
Use whole grain cornmeal instead of regular cornmeal to increase the fiber content of the cakes.

Editor's Opinion on This Crispy Cheesy Recipe

This recipe for crispy cheesy cornmeal cakes is a delightful fusion of textures and flavors. The creamy polenta base, enriched with colby jack cheese, offers a comforting contrast to the crispy breadcrumb coating. The dredging process ensures a golden, crunchy exterior, while the interior remains soft and cheesy. Serving with tomato sauce adds a tangy balance, enhancing the overall taste. However, using olive oil instead of canola oil for frying could elevate the flavor profile. A sprinkle of parmesan and parsley adds a fresh, aromatic finish. Overall, it's a creative and satisfying dish perfect for any occasion.

Enhance Your Crispy Cheesy Cornmeal Cakes Recipe with These Unique Side Dishes:

Roasted Garlic Asparagus: Imagine the delightful crunch of asparagus spears, roasted to perfection with a hint of garlic and a sprinkle of parmesan cheese. This vibrant side dish adds a touch of elegance and a burst of flavor to your crispy cheesy cornmeal cakes.

Spicy Mango Salsa: Add a tropical twist with a zesty mango salsa. The sweet and spicy combination of ripe mangoes, jalapeños, and fresh cilantro creates a refreshing contrast that elevates the savory notes of the cornmeal cakes.

Creamy Avocado Dip: A luscious avocado dip, rich and creamy, pairs beautifully with the crispy texture of the cakes. Infused with a hint of lime and a touch of garlic, this dip brings a smooth and tangy element to the dish.

Herbed Quinoa Salad: A light and fluffy quinoa salad, tossed with fresh herbs, cherry tomatoes, and a drizzle of lemon vinaigrette. This side dish offers a refreshing and nutritious balance to the cheesy richness of the cornmeal cakes.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts caramelized with a sweet and tangy balsamic glaze. The robust flavors and crunchy texture of this side dish complement the savory and cheesy notes of the cornmeal cakes perfectly.

Similar Recipes to Try If You Love Crispy Cheesy Cornmeal Cakes

Cheesy Polenta Fries: Transform your polenta into crispy, golden fries. These vegetarian delights are perfect for dipping into your favorite sauces.

Parmesan Polenta Bites: These bite-sized appetizers are packed with parmesan cheese and are perfect for any gathering. Serve them with a tangy marinara sauce.

Cornmeal Crusted Chicken Tenders: Give your chicken tenders a twist with a crispy cornmeal crust. These are perfect for a quick and easy dinner or lunch.

Polenta Pizza Bites: Use polenta as a base for mini pizzas. Top with your favorite toppings like mozzarella, pepperoni, and basil.

Cornmeal Pancakes: Start your day with these fluffy cornmeal pancakes. They have a delightful texture and pair perfectly with maple syrup and fresh berries.

Pairing Suggestions: Main Courses and Desserts

Main Courses:

Grilled Herb-Crusted Chicken: Elevate your dinner with grilled herb-crusted chicken. Marinate the chicken in a blend of olive oil, lemon juice, and a mix of fresh herbs like rosemary, thyme, and oregano. Grill to perfection, ensuring a crispy, flavorful crust. Serve with a side of roasted vegetables and a drizzle of balsamic reduction for a delightful balance of flavors. This dish is perfect for a summer evening or a cozy family dinner.

Stuffed Bell Peppers: Delight your taste buds with stuffed bell peppers. Hollow out vibrant bell peppers and fill them with a savory mixture of ground beef, quinoa, black beans, and corn. Season with cumin, paprika, and garlic for a burst of flavor. Top with shredded cheese and bake until the peppers are tender and the cheese is melted and bubbly. Serve with a side of guacamole and sour cream for a complete meal that’s both hearty and nutritious.

Desserts:

Chocolate Lava Cake: Indulge in the decadence of a molten chocolate center encased in a rich, velvety cake. The warm, gooey core contrasts beautifully with the slightly crisp exterior, creating a symphony of textures. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. Garnish with a sprinkle of powdered sugar and a few fresh berries for a touch of elegance.

Lemon Meringue Pie: Experience the perfect harmony of tangy lemon curd and fluffy meringue atop a buttery, flaky crust. The zesty lemon filling provides a refreshing contrast to the sweet, airy meringue, making each bite a delightful balance of flavors. Enhance the presentation with a light dusting of lemon zest and a few mint leaves for a pop of color and freshness.

Why trust this Crispy Cheesy Cornmeal Cakes Recipe:

This recipe for crispy cheesy cornmeal cakes is a surefire hit because it combines the comforting flavors of colby jack cheese and parmesan cheese with the satisfying crunch of bread crumbs. The use of cornmeal creates a unique texture that sets these cakes apart from other appetizers. Plus, the addition of parsley adds a fresh, herbaceous note that balances the richness of the cheese. Trust this recipe for its straightforward instructions and the delicious, crowd-pleasing results it delivers.

Want to share your experience making these Crispy Cheesy Cornmeal Cakes or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum!

FAQ:

Can I use a different type of cheese?

Absolutely! While colby jack cheese adds a nice flavor, you can substitute it with cheddar, mozzarella, or even a mix of your favorite cheeses.

How long should I let the cornmeal mixture set in the fridge?

It usually takes about 1-2 hours for the cornmeal mixture to set firmly in the fridge. If you're in a hurry, you can pop it in the freezer for about 30-45 minutes.

Can I bake the cornmeal cakes instead of frying them?

Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the dredged cornmeal cakes on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until they're crispy and golden.

What can I serve with these cornmeal cakes besides tomato sauce?

These cakes are pretty versatile. You can serve them with a variety of sauces like marinara, ranch, or even a spicy aioli. They also pair well with a fresh salad or some roasted veggies.

Can I make these cornmeal cakes ahead of time?

Definitely! You can prepare the cornmeal mixture and let it set in the fridge a day in advance. When you're ready to serve, just dredge and fry (or bake) them. They also reheat well in the oven if you have leftovers.