Carolina Rice Cakes With Pimento Cheese.

3:10 pm on 17 August 2018

Carolina Rice Cakes With Pimento Cheese.

Serves 4-6 people

Carolina Rice cakes

Carolina Rice cakes Photo: supplied


Carolina Rice Cake Batter:

500g Medium Cornmeal

100g Cooked Rice

1 tsp. Baking Powder

½ tsp. Bi-carb Soda

3 Whole Eggs

100ml Pork Lard or Vegetable oil

500ml Buttermilk

100ml Thickened Cream

Salt and Pepper to taste


Pimento Cheese

250g grated mixed soft and hard cheese (Gouda, Smoked Cheddar, Sharp Cheddar)

2 whole grilled red peppers (de-skinned, deseeded and finely chopped)

1 tbsp. Pickled Garlic finely chopped

100g Sour Cream

150g Cream cheese

75g Mayonnaise

1 tsp Smoked Paprika

½ tsp Cayenne Pepper

Salt & Pepper



1 tsp. finely chopped chives



-To make Rice Cake Batter:Mix eggs, buttermilk, and cream together. Mix Cornmeal, flour, bi-carb soda and baking powder and seasoning. Mix dry ingredients into wet and then fold in cooked rice.


-To make Pimento Cheese: Using a Kitchen aid mix cream cheese, sour cheese together on medium speed until they have come together. Turn kitchen aid down to slow and fold in the rest of the ingredients. Season to taste. Pimento cheese is best served at room temperature not cold and you can make it more spicy by adding as much spice as you wish.

- Finely chop chives.

        -On a heated flat grill add canola and add a dessertspoon full of corncake mix and cook like a pikelet. Once golden brown flip and cook on the other side until cooked through approx. 5 mins total.

     -Spoon on a full teaspoon of Pimento Cheese on each corncake and sprinkle with Chives.


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