Whip up a batch of my Cornbread Waffles for a delightful fusion of savory cornbread and the beloved breakfast staple. These waffles are perfect for brunch with Fried Chicken, or even for dinner as a base for your favorite Chili or BBQ Pulled Pork.
This is such a quick and easy way to make a variation of the cornbread, and a great reason to use your waffle iron.
For more fun variations on dishes, try my Spam Fried Rice or my Crab Rangoon Nachos. If you're looking for quick dinner ideas, try my Chicken and Rice Bake or my Fried Cabbage with bacon and sausage.
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Ingredients to make the waffles
- Cornmeal
- Flour
- Sugar
- Baking Powder
- Salt
- Milk (or milk substitute like Almond milk)
- Eggs
- Canola Oil (or Vegetable Oil)
See recipe card for quantities.
How to make Cornbread Waffles
In a large bowl whisk together the flour, cornmeal, salt, sugar and baking powder.
In a different bowl, whisk together the milk, eggs, and oil.
Pour the whisked wet ingredients in the dry ingredients.
Use a rubber spatula to gently fold together the wet and dry ingredients. The mixture should slightly lumpy. Let the dough rest for 3-4 minutes.
While the dough is resting, heat up the waffle iron. When the iron is hot, spray both sides with non-stick spray. Pour ¾ cup of mixture in the waffle iron. Cook for a full cooking cycle or until golden.
Make sure to spray the inside of the waffle iron with non-stick spray before each new waffle. This recipe makes 5 full waffles.
Serve the waffles while they are still hot for ultimate crispiness.
Substitutions and Variations
- Dairy - Replace the milk in the recipe with any dairy alternatives like Almond Milk.
Storing leftovers Cornbread Waffles
Store any unused waffles in the freezer, inside of a resealable bag. Place the frozen waffle quarters in a toaster to reheat. They will soften if placed in the refrigerator or wrapped up at room temperature.
Recipe
Cornbread Waffles
Equipment
- 1 Waffle Maker (8-inch)
Ingredients
- 1¼ cup All-Purpose Flour
- 1 cup Cornmeal
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 tablespoon Granulated Sugar
- 2 cups Milk
- 2 large Eggs
- ¼ cup Canola Oil
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
- In a second bowl, whisk together the milk, eggs, and canola oil.
- Pour the wet ingredients in the dry ingredients. With a rubber spatula, fold the ingredients together. The batter should be combined but still lumpy.
- Let the waffle batter rest for 2-3 minutes while the waffle iron heats up. The batter is ready when it is light and fluffy.
- When the waffle iron is at temperature, spray the inside with non-stick spray. Pour ¾ cup of the batter in the waffle iron and cook for a full cycle.
- Repeat the cooking process, making sure spray the inside of the waffle iron with non-stick spray before every waffle. The recipe makes five 8-inch waffles.
