Our Blackstone Jalapeño Cheddar Corncakes are a savory, mildly spicy twist on traditional cornbread that work perfectly as a side for chili, soups, or barbecue. These tender corn cakes are crisp on the outside, soft inside, and studded with jalapeño and sharp cheddar for a delightful balance of sweet corn flavor, heat, and savory cheese. They’re simple to make on a Blackstone griddle but translate easily to a skillet on the stove or a flat griddle.
Jalapeño Cheddar Corncakes
These Blackstone Jalapeño Cheddar Corncakes combine pantry-friendly ingredients—cornmeal, flour, buttermilk—with a touch of honey for sweetness and diced jalapeños and sharp cheddar for bite. They are less crumbly than traditional cornbread, easier for kids to eat, and ideal for serving alongside a big bowl of chili, taco soup, or chile verde.
We started making corncakes years ago because they hold together better than a slice of cornbread and create less mess for little hands. Corncakes are compact, portable, and easy to flip on a griddle or skillet. The result is a versatile side that complements bold, hearty mains while providing texture and flavor contrast.
Why you’ll love this dish…
- Flavor Balance: The natural sweetness of corn and honey pairs well with the jalapeño’s heat and the sharpness of cheddar.
- Versatile Side: Great with chili, soups, stews, pulled pork, or as part of a breakfast/brunch spread.
- Easy to Customize: Increase or reduce jalapeño to control spice, switch to a milder or sharper cheese, or add corn kernels for extra texture.
Serve with a hearty bowl of chili or your favorite soup.
Recipe Shopping List
Here’s what you’ll need to make these corn cakes. For exact amounts, consult the ingredient list in the recipe card below.
- Sugar
- Honey
- Salted butter
- Eggs
- Baking soda
- Buttermilk
- Salt
- Cornmeal
- All-purpose flour
- Jalapeños
- Sharp cheddar cheese
- Avocado oil (or other neutral oil)
Explore more Blackstone griddle recipes for inspiration.
How To Make This Recipe
A quick overview of the method — follow the detailed recipe card below while you cook. These steps will help you achieve golden, tender corn cakes with minimal fuss.
- Preheat & Prepare: Preheat your Blackstone griddle or a large skillet over medium-low heat. Melt the butter and combine with sugar and honey.
- Combine Wet Ingredients: Whisk in beaten eggs, baking soda, and buttermilk until smooth.
- Add Dry Ingredients: Stir in the salt, cornmeal, and flour until just moistened—do not overmix to keep cakes tender.
- Stir in Flavorings: Fold in chopped, seeded jalapeños and shredded cheddar cheese last so they’re evenly distributed but the batter stays delicate.
- Cook: Lightly oil the griddle with avocado oil. Spoon or ladle the batter into 1/4-cup portions, cook until the bottoms are golden and the cakes can be flipped without falling apart. Cook through on the second side until golden and set.
Make a large batch and freeze extras for quick reheating.
Recipe FAQ
Store cooled corn cakes in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet, on a griddle, or in a single layer in a 350°F (175°C) oven until warmed through.
Yes. You can prepare the batter and refrigerate it overnight, giving it a quick stir before cooking. You can also fully cook the corn cakes ahead, refrigerate, and reheat when ready to serve.
You can replace buttermilk with 1 cup milk plus 1 tablespoon vinegar or lemon juice (let sit a few minutes). Swap the cheddar for any melting cheese you prefer. Use milder peppers or remove seeds for less heat.
Try these with a smoky chili or a fresh green salad for a complete meal.
Serve This With…
- No-bean chili
- White chicken chili
- Smoked pulled pork or chile verde
- Hearty stews or braises
- Grilled meats and barbecue
More Recipes Using Cornmeal
-
Cornmeal Crusted Halibut
-
Lemon Blueberry Cornmeal Butter Cake
-
Cornbread Muffins
Eat More Jalapeño Peppers
- Spicy chorizo jalapeño poppers
- Jalapeño egg bites
- Smoked pickled jalapeños
- Jalapeño-Jack stuffed burgers
Pin this recipe for later inspiration.
Blackstone Jalapeño Cheddar Corncakes
These tender corn cakes are spiked with jalapeño and cheddar and pair perfectly with a big bowl of chili. They’re simple to prepare and cook quickly on a griddle or skillet.
10 minutes
20 minutes
30 minutes
Ingredients
- ⅔ cup sugar
- ¼ cup honey
- ½ cup salted butter, melted
- 2 large eggs, beaten
- ½ teaspoon baking soda
- 1 cup buttermilk
- ½ teaspoon salt
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 2 jalapeños, seeded and chopped
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons avocado oil (or neutral oil)
Instructions
- Preheat your Blackstone griddle or a large skillet over medium-low heat.
- Mix together the sugar, honey, and melted butter until combined.
- Add the beaten eggs, baking soda, and buttermilk, then whisk until smooth.
- Whisk for about 1 minute until the mixture is well combined.
- Stir in the salt, cornmeal, and flour. Mix only until the ingredients are moistened — do not overmix to keep the cakes tender.
- Fold in the chopped jalapeño and shredded cheddar cheese gently.
- Lightly grease the cooking surface with avocado oil.
- Ladle ¼ cup portions of batter onto the preheated griddle or skillet. Let each cake cook until the bottom is golden and set enough to flip without falling apart; the batter is delicate, so flip carefully.
- Cook the other side until golden and the center is cooked through.
- Remove from the griddle and serve warm with extra butter and honey if desired.
Nutrition Information:
Yield: 8
Amount Per Serving (approx.):
Calories: 496
Total Fat: 24g
Saturated Fat: 12g
Trans Fat: 0.5g
Unsaturated Fat: 10g
Cholesterol: 94mg
Sodium: 511mg
Carbohydrates: 61g
Fiber: 3g
Sugar: 27g
Protein: 11g
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