These golden cornbread waffles are sweet and savory with crispy edges and a fluffy interior. They’re perfect served alongside your favorite Tex-Mex, BBQ, and Southern dishes, like chicken and waffles!
Why You’ll Love This Cornbread Waffle Recipe
This cornbread waffle recipe is an easy way to satisfy cornbread cravings without turning on the oven!
- Quick and Easy: Whisk together your batter, add it to a waffle iron and you will be enjoying these cornmeal waffles in just 20 minutes!
- Sweet and Savory: The buttermilk’s tang balances out the cornmeal’s natural sweetness to give your waffles the perfect sweet and savory taste.
- Dress Them Up: We left them plain so you can dress them up! Add seasonings, cheese, diced jalapeños and even corn to make these waffles the star of the show.
- Freezer-Friendly: Pop them in the toaster for late-night chili cravings or for an easy brunch of chicken with waffles.
Looking for traditional cornbread instead? Try our homemade classic cornbread or dressed up cheesy jiffy cornbread. For a fun twist, we also love this sweet potato cornbread!
What You’ll Need
The buttermilk’s tang balances out the cornmeal’s sweetness. Scroll down to the recipe card for exact amounts.
- Fine Yellow Cornmeal: It’s sweeter than white cornmeal, but either kind will do.
- Flour: We used all-purpose flour, but feel free to use whole-wheat flour.
- Baking Powder: Don’t use baking soda because the waffles will turn out dense and rubbery.
- Salt
- Buttermilk: Real buttermilk is the best, but you can make your own in a pinch. Whisk to combine 1 tablespoon white vinegar into the whole milk and let it sit for 2 minutes.
- Eggs
- Butter: You can use oil instead, but butter gives your cornmeal waffles the best flavor.
How To Make Cornbread Waffles
Set a timer to ensure perfectly cooked waffles every time. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Make the Batter: Mix the cornmeal, flour, baking powder, and salt in a bowl. Add the buttermilk, melted butter, and eggs. Stir until just combined.
- Cook in Waffle Iron: Grease the waffle iron. Add the batter and close it. Cook until golden. Remove the waffle. Repeat for all the batter.
- Keep Warm: Place hot waffles in 250°F oven to keep warm, if desired. Serve warm!
Cook’s Tips and Variations
- Cooking Time: 3-4 minutes of cooking is standard for most waffle irons. If you know yours takes longer or shorter, adjust the cook time as needed for your desired crispiness.
- Add Spices: Stir 1 teaspoon garlic powder, onion powder, paprika, cumin, cayenne pepper, Italian seasoning, or dried rosemary into the dry ingredients for more flavor.
- Cheesy Waffles: Mix 1/2 cup shredded cheddar cheese into the batter for an extra savory, cheesy bite.
- Add-Ins: Fold 1/3 cup crumbled bacon, sliced green onions, frozen corn kernels, or minced jalapeños into the batter.
Ways To Serve Cornmeal Waffles
We love to serve these cornbread waffles in quite a few different ways! Here are some ideas to get you started:
- Chili: Just like cornbread, these cornbread waffles are great with chili! Try our crockpot turkey chili, 30-minute stovetop easy chili, or instant pot white chicken chili.
- Chicken and Waffles: Top a waffle with a crispy pan seared chicken breast or air fryer chicken cutlets and add your favorite toppings.
- BBQ: Served alongside our juicy slow cooker country style ribs and baked beans, these waffles will disappear quickly.
- Use as a Base: These savory waffles are absolutely delicious topped with pulled pork or sloppy joe filling for dinner!
- Breakfast: Serve these cornbread waffles for breakfast with a fried egg on top!
Yield: 6 waffles
Cornbread Waffles
These slightly sweet and savory cornbread waffles have the perfect crisp edges and fluffy, tender insides. They make the perfect base for chicken and waffles!
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup butter, melted and slightly cooled
Instructions
- Preheat waffle maker and preheat the oven to 250°F.
- In a medium to large mixing bowl, whisk to combine the cornmeal, flour, baking powder and salt.
- Make a well in the center of the cornmeal mixture and add the buttermilk and the eggs. Stir until just combined, do not over mix.
- Add the butter and stir one more, until just combined.
- Spray the waffle iron with nonstick cooking spray. Fill the center of the waffle press with batter and close the lid, cooking for 3 to 4 minutes, until golden brown. To keep the waffles warm, place waffles on a oven-safe plate in preheated oven.
Notes
Store Leftovers: Store cooled waffles in an airtight container for up to 4 days.
Freeze: These waffles freeze and reheat great for an easy side dish another night. Wrap them in foil or plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
Reheat: Place them in the toaster, toaster-oven, or air fryer for 1-2 minutes or until slightly crisp and warm. If frozen, heat for an extra minute, if needed.
Buttermilk: Real buttermilk is the best, but you can make your own in a pinch. Whisk to combine 1 tablespoon white vinegar into the whole milk and let it sit for 2 minutes.
Add Spices: Stir 1 teaspoon garlic powder, onion powder, paprika, cumin, cayenne pepper, Italian seasoning, or dried rosemary into the dry ingredients for more flavor.
Cheesy Waffles: Mix 1/2 cup shredded cheddar cheese into the batter for an extra savory, cheesy bite.
Add-Ins: Fold 1/3 cup crumbled bacon, sliced green onions, frozen corn kernels, or minced jalapeños into the batter.
Nutrition
Serving: 1waffle, Calories: 295kcal, Carbohydrates: 38g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 87mg, Sodium: 463mg, Potassium: 187mg, Fiber: 3g, Sugar: 2g, Vitamin A: 393IU, Calcium: 141mg, Iron: 2mg
