Blackstone Griddle Corn Cakes
Description
Crispy-edged, fluffy corn cakes cooked on the Blackstone flat-top with sweet corn and cornmeal. Serve sweet with honey butter or savory with salsa and sour cream.
Ingredients
Corn cakes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, medium grind
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper, optional
- 2 large eggs
- 1 cup buttermilk, or whole milk
- 3 Tbsp melted butter, plus more for the griddle
- 1½ cups corn kernels, fresh, frozen-thawed, or drained canned
- ¼ cup sliced green onions, optional
Honey butter (optional)
- ½ cup softened butter
- 2 Tbsp honey
Instructions
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and pepper.
- In a second bowl, whisk the eggs, buttermilk and melted butter.
- Pour the wet ingredients into the dry and stir just until combined. Fold in the corn and green onions; do not overmix.
- Preheat the Blackstone to medium-low (about 350°F / 175°C) for 5 minutes. Coat lightly with butter or oil.
- Scoop ¼-cup portions onto the griddle. Cook 2–3 minutes until edges set and bubbles form, then flip and cook 1–2 minutes more until golden. Re-grease between batches.
- For the honey butter, stir the softened butter and honey until smooth. Serve over the hot corn cakes.
Equipment
- Blackstone Griddle, or Flat-Top Grill
- Spatula
Nutrition
Serving: 1ServingCalories: 238kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 57mgSodium: 422mgPotassium: 130mgFiber: 2gSugar: 7gVitamin A: 427IUVitamin C: 1mgCalcium: 75mgIron: 1mg