Cornbread is always a hit, but these Blackstone Griddle Corn Cakes take things up a notch. They’re crisp on the outside, tender on the inside, and loaded with sweet corn flavor. The honey butter melts into the warm cakes and adds a rich, sticky finish that’s tough to beat. If you like cornbread, you’re going to love this version even more. Serve them hot and fresh with a big dollop of honey butter.

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.

Or fun.

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 surface area in a 5 mile radius.

We like to cook these out on the Blackstone because I can make the whole batch in one go, but you can make them on the stovetop if that’s what you have available.

That honey butter is non-negotiable. Don’t skip it. It pulls everything together and gives the cakes that sweet-savory combo everyone loves.

Why You’ll Love This Dish

• Quick Cook Time – Ready in 30 minutes start to finish, no oven required.
• One-Bowl Batter – Minimal cleanup with simple ingredients.
• Sweet & Savory – That honey butter makes it pop.
• Perfect Texture – Golden crisp edges with a soft, fluffy center.
• Crowd Favorite – Easy to make in batches for a group.

Serve with one of our Incredible Chili Recipes!

Griddle Corn Cakes Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Sugar – Adds sweetness and helps brown the cakes nicely. You can reduce it slightly if needed.
• Honey – Brings moisture and a rich, floral sweetness. Key in both the batter and honey butter.
• Butter – Gives flavor and fat to the batter. Salted or unsalted both work here.
• Eggs – Provide structure and richness.
• Baking Soda – Reacts with buttermilk for that tender texture and slight rise.
• Buttermilk – Adds tang and moisture; classic cornbread flavor.
• Whole or 2% Milk – Helps loosen the batter for better pourability.
• Salt – Balances sweetness and deepens flavor.
• Cornmeal – The star of the show. Medium grind gives some texture.
• All-Purpose Flour – Holds the cakes together and balances the cornmeal.

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How To Make Corn Cakes On The Blackstone

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Mix The Batter – Combine all the corn cake ingredients in a large bowl. Stir until most lumps are gone. Don’t overmix.

2. Preheat The Pan – Heat a griddle or skillet over medium. Add butter to grease it up.
3. Cook The Cakes – Pour about ¼ cup of batter onto the pan for each cake. Flatten gently if needed. Cook until golden, about 2 minutes.
4. Flip And Finish – Turn the cakes and cook until browned and set. Repeat with remaining batter.
5. Make The Honey Butter – Mix softened butter and honey until smooth. Serve on warm corn cakes.

Smoked Over the Top Chili

Blackstone Corn Cakes FAQs

Traeger Brisket Chili

Serve This With…

• Wild Hog Chili
• Smoked Pulled Pork Chili
• Venison Chili
• Traeger Chicken Chili