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
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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.
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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