Cornbread is a classic favorite, and these Blackstone Griddle Corn Cakes elevate it. They develop a crisp, golden exterior while staying tender and moist inside, with bright sweet-corn flavor in every bite. The honey butter melts into the warm cakes for a rich, slightly sticky finish that balances sweet and savory beautifully. If you love cornbread, you’ll find these griddle cakes even more irresistible—serve them hot with a generous dollop of honey butter.
Griddle Corn Cakes with Honey Butter
I have a soft spot for cornbread—muffins included. They’re comforting, versatile, and the perfect vessel for honey butter. In our house, crumbs are a concern when multiple kids are involved, so I prefer griddle corn cakes. They deliver the same cornbread flavor without creating a trail of crumbs across every surface.
These cook beautifully on a Blackstone griddle because it lets me make a whole batch at once, but a skillet on the stovetop works just as well. The honey butter is essential—don’t skip it. It brings the dish together with the sweet-and-salty contrast that complements the corn cakes.
Why You’ll Love This Dish
- Fast – From start to finish in about 30 minutes; no oven required.
- Simple – One-bowl batter keeps prep and cleanup minimal.
- Balanced Flavor – Sweet honey butter paired with savory corn cakes.
- Great Texture – Crunchy edges with a soft, fluffy center.
- Group-Friendly – Easy to make in batches for family or a crowd.
Shopping List
Here’s everything you’ll need to make these corn cakes. Refer to the ingredient amounts in the recipe card below for exact measures.
- Sugar – Adds sweetness and helps the cakes brown.
- Honey – Used in the batter and the honey butter for depth and moisture.
- Butter – Melted in the batter and additional butter for the pan; use salted or unsalted.
- Eggs – Provide structure and richness.
- Baking soda – Reacts with the buttermilk to give a light rise.
- Buttermilk – Adds tang and moisture for classic cornbread flavor.
- Milk (whole or 2%) – Thins the batter slightly for an easy pour.
- Salt – Enhances and balances all flavors.
- Cornmeal – Medium grind gives a pleasant texture.
- All-purpose flour – Helps bind the cakes together.
How to Make Corn Cakes on a Griddle
This overview covers the basic steps. Follow the full recipe card below when you cook, and adjust heat and timing slightly depending on your griddle or skillet.
- Mix the batter – Combine the dry and wet ingredients in one bowl. Stir until most lumps are gone but avoid overmixing; you want a slightly lumpy batter for texture.
- Preheat the griddle or skillet – Heat to medium and add a little butter to grease the cooking surface.
- Portion the batter – Pour about 1/4 cup of batter per cake onto the hot surface and gently flatten if needed so they cook evenly.
- Cook until golden – Allow the bottoms to brown, about 2 minutes, then flip and cook until the cakes are set and golden on both sides.
- Repeat and keep warm – Continue cooking the remaining batter, keeping finished cakes warm while you finish the batch.
- Make the honey butter – Whip softened butter with honey until smooth and spreadable. Serve it immediately so it melts slightly on the hot corn cakes.
Frequently Asked Questions
Cool completely, then store in an airtight container in the refrigerator for up to four days. For longer storage, freeze in a single layer and then transfer to a freezer bag for up to two months.
Reheat on a skillet or in a toaster oven until warmed through and the edges crisp back up. Avoid the microwave if you want to preserve the crunchy edges.
Yes. You can mix the batter and refrigerate it for up to a day. Stir gently before scooping and cooking.
Absolutely. Substitute maple syrup for honey, use a non-dairy milk like almond milk, or make a savory version by cutting back on sugar and adding scallions or shredded cheese.
Serve This With
- Wild Hog Chili
- Smoked Pulled Pork Chili
- Venison Chili
- Traeger Chicken Chili
Griddle Corn Cakes with Honey Butter
These griddle-cooked corn cakes give you all the flavor of cornbread in a hand-friendly form. They pair perfectly with honey butter and make a quick, crowd-pleasing side.
10 minutes
20 minutes
30 minutes
Ingredients
Corncakes
- ⅔ cup sugar
- ¼ cup honey
- ½ cup melted butter
- 2 large eggs, beaten
- ½ teaspoon baking soda
- 1 cup buttermilk
- ¼ cup 2% or whole milk
- ½ teaspoon salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- Butter for the pan
Honey Butter
- 1 stick salted butter, room temperature
- ¼ cup honey
Instructions
- Mix all the corn cake ingredients together until most lumps are gone; do not overmix.
- Preheat your griddle or skillet to medium-low and melt a little butter to coat the surface.
- Drop ¼ cup portions of batter onto the buttered surface.
- Cook until the bottoms are browned, about 2 minutes; flip and finish cooking.
- Repeat with the remaining batter, keeping cooked cakes warm.
- Combine the honey and ½ cup softened butter until smooth, then serve with the hot corn cakes.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 492
Total Fat: 27g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 113mg
Sodium: 490mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 36g
Protein: 6g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition source.
