Can’t decide between corn bread and corn muffins? Want something that’s not quite as bit of a crumbly messy nightmare to clean up? Try these griddle corn cakes! I LOVE these with gobs of honey butter served with my favorite chili.
Griddle Corn Cakes with Honey Butter
I am seriously in love with cornbread. And cornbread muffins. They are incredible, and even though I basically use them as a utensil and excuse to eat honey butter – we’re not going to talk about that.
My kids love cornbread too, but ummmmm – have you ever attempted to clean up the utter destruction that happens when SEVEN kids eat crumbly corn bread?
It is not pretty.
And ain’t nobody got time for that. Especially me.
So I always default to griddle cakes. They maintain the amazing flavor that cornbread has, but don’t have as much middle area to crumble all over every visible and invisible surface area in a 5 mile radius.
Cooking them on a griddle or pan does take a bit more time than just throwing them in the oven, but in my opinion its well worth it. If you have a giant electric griddle it’ll go a LOT faster too. Oh – and if you aren’t cooking for 12 nightly. That’ll speed things up as well. (I need leftovers man! I don’t cook for 9; I cook for 12 – at a minimum. Every day. Several times a day sometimes. Like whoa.)
You’ll love these to go with a big batch of my 20 Minute Taco Soup.
Start by mixing together your batter. Its super easy. Just toss it together and mix. Just make sure you don’t like, WAY over mix it. It’ll mess with the texture of the final result. Just make sure things are combined and not TOO lumpy.
Now get your griddle or non-stick pan preheated and put a little butter in it. Take about 1/4 – 1/3 cup of the batter and place it in the pan and kind of smoosh it down with the measuring cup.
Cook over medium heat for about 2 minutes or until the bottom is browned. Flip and cook the other side.
You need dessert with this meal. I’ve got you covered.
Repeat the process until all of the cakes are cooked. Then mix up some softened butter with 1 part honey to 2 parts butter and stir until combined. Serve with the hot griddle cakes and try not to eat them all.
- 2/3 cup sugar
- 1/4 cup honey
- 1/2 cup melted butter
- 2 large eggs, beaten
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup 2% or whole milk
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1 cup flour
- Butter for pan
- 1 stick salted butter, room temp
- 1/4 cup honey
- Mix together all of the corn cake ingredients until most of the lumps are gone. Don't overmix!
- Heat a skillet over medium heat and melt a little butter on it. Place about 1/4 cup of batter onto the pan, and if necessary smoosh it down a bit into a flat round. Cook until browned, about 2 minutes, and then flip and finish cooking. Repeat with the rest of the batter until all of it has been cooked.
- Mix honey and 1/2 cup butter together until completely combined. 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