Our delicious recipe for Blackstone Jalapeño Cheddar Corncakes is a savory and mildly spicy treat and is a fantastic option for serving with your next bowl of chili! This dish offers a fun twist on traditional cornbread, with less mess. Whether cooked on a Blackstone griddle or in a regular skillet, these corncakes are going to be a huge hit when you serve them!
Jalapeño Cheddar Corncakes
Blackstone Jalapeño Cheddar Corncakes are a creative blend of sweet and savory elements that result in a versatile and delicious side dish. Made with basic pantry ingredients like cornmeal, flour, and buttermilk and enhanced with jalapeños and sharp cheddar cheese, these corncakes are a wonderful balance of flavors.
We started making corncakes instead of cornbread quite a few years ago while the kids were little. Cornbread, while delicious, is usually pretty crumbly, and when in the hands of a toddler or young elementary-aged kid, it winds up in a huge mess all over the floor more often than not. Bring a group of kids into the mix and you can set aside an hour or so just to clean the floor after that meal. Forget it.
Corncakes aren’t as crumbly, are easier to eat, and have become a staple when we serve chili, taco soup, or even chile verde.
Why you’ll love this dish…
- Flavorful Balance: The sweetness of the corn and honey contrasts beautifully with the heat of the jalapeños and the savory depth of the cheddar.
- Versatility: Serve with chili, soup, or your next BBQ recipe.
- Customizable: Easily adjust the amount of jalapeño to control the spice level or swap the cheddar for another type of cheese for a different flavor profile.
Serve with our Over the Top Chili!
Jalapeño Cheddar Corncakes 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
- Honey
- Salted Butter
- Eggs
- Baking Soda
- Buttermilk
- Salt
- Cornmeal
- Flour
- Jalapeños
- Sharp Cheddar Cheese
- Avocado Oil
More Blackstone Recipes here!
How to make Jalapeño Cheddar Corncakes
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Preheat & Prepare: Start by preheating your Blackstone griddle over low heat. Mix sugar, honey, and melted butter.
- Combine Wet Ingredients: Whisk in eggs, baking soda, and buttermilk until well combined.
- Add Dry Ingredients: Gently incorporate salt, cornmeal, and flour into the mixture until just moistened.
- Stir in Flavorings: Mix in chopped jalapeños and shredded cheddar cheese carefully to maintain the texture.
- Cook: Grease the griddle with avocado oil, then ladle the batter onto it. Cook until each side is golden brown and the corncakes are cooked through.
60+ Incredible Blackstone Recipes
Jalapeño Cheddar Corncakes FAQ
How can I store leftover corncakes?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results.
Can I make these corncakes ahead of time?
Yes, prepare the batter in advance and store it covered in the refrigerator overnight. Stir gently before cooking. You can also cook them ahead of time too. They keep very well in the fridge. Reheat on a griddle or in a single layer in the oven.
Are there any substitutions I can make in this recipe?
Yes, you can substitute the buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice, and you can use any melting cheese in place of cheddar.
Try with our Wild Hog Chili!
Serve this with…
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Blackstone Jalapeño Cheddar Corncakes
Ingredients
Instructions
- Preheat your Blackstone over low heat.
- Mix together the sugar, honey, and melted butter until they are combined.
- Add in your eggs, baking soda, and buttermilk.
- Whisk for 1 minute, or until the mixture is well combined.
- Add in the salt, cornmeal, and flour. Mix only until moistened. Do NOT overmix!
- Add in the jalapeno and cheddar last and gently stir in.
- Lightly grease the griddle surface with some of the avocado oil.
- Ladle 1/4 cup portions of the batter onto the preheated griddle. Let cook until the bottom is golden brown and they can be flipped without falling apart. This batter is fairly delicate, so you'll have to flip more carefully than you would a pancake.
- Cook on the other side until it is also golden brown and the center is cooked through.
- Remove from the griddle and serve with extra butter and honey.
