Riebeles (Swiss Fried Cornmeal Cakes)

Prep Time
Cook Time
Ready In

"Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal. This makes 12 cakes."

Original recipe yields 3-4 servings


  • Serving Size: 1 (402.9 g)
  • Calories 472.6
  • Total Fat - 27.2 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 58.7 mg
  • Sodium - 1882.3 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 8.3 g
  • Protein - 9.8 g
  • Calcium - 201.4 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside.

Step 2

Place milk, water and oil in a heavy 3-4 quart saucepan.

Step 3

Bring to a boil over high heat.

Step 4

Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.

Step 5

Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.

Step 6

Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.

Step 7

Cover and refrigerate at least 6 hours, or overnight.

Step 8

Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.

Step 9

Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.

Step 10

Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.

Step 11

Repeat with remaining cakes, adding more butter if necessary.

Step 12

Serve immediately. Makes 12.

Tips & Variations

No special items needed.