Cornbread Waffles
These buttermilk cornbread waffles make a delicious breakfast with maple syrup or fruit, or leave the sugar out and serve them with a bowl of chili or beans.
Cornbread waffles are a fun twist on classic Southern cornbread—crispy around the edges, tender inside, and incredibly versatile. These waffles bake up with that familiar cornmeal flavor you love, and the buttermilk and melted butter keep them moist and flavorful. They’re just as easy to make as traditional waffles, but bring a deeper flavor that pairs beautifully with both sweet and savory toppings.
Serve them for breakfast with maple syrup, fruit, or honey, or skip the sugar and turn them into a base for chili, beans, or pulled pork. The batter mixes quickly in one bowl, cooks fast, and holds well in a low oven while you finish the batch. Whether you’re craving a cozy weekend brunch or need a creative way to stretch a pot of chili, these cornbread waffles fit right in.
What You’ll Like About This Dish
Lightly crisp and golden. The cornmeal creates waffles with crisp edges and a tender interior—perfect for sweet or savory toppings.
Quick and reliable. The batter mixes in minutes and cooks fast, making it ideal for busy mornings or last-minute meals.
Sweet or savory flexibility. Adjust the sugar based on how you plan to serve them, from maple syrup breakfasts to chili dinners.
Great make-ahead option. Waffles stay crisp in the oven, reheat well, and freeze beautifully for easy breakfasts.
Ingredient Notes
- All-purpose flour: Provides structure and keeps the waffles tender.
- Cornmeal: The star ingredient—adds flavor, texture, and color. Use medium-grind for the best balance of crunch and tenderness.
- Sugar: Sweetens the waffle just slightly. Increase the amount for breakfast waffles, or omit for savory serving.
- Baking powder and baking soda: Work together to help the waffles rise and brown nicely.
- Salt: Enhances the corn flavor and balances sweetness.
- Buttermilk: Adds tang and moisture; also reacts with baking soda for lift.
- Eggs: Bind the batter and contribute to the waffle’s structure.
- Melted butter: Makes the waffles rich and flavorful and adds crispness when cooked in a hot waffle iron.
Steps to Make Cornbread Waffles
- Preheat the waffle iron and heat the oven to 200°F if you want to keep cooked waffles warm.
- Stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk with the eggs and melted butter.
- Add the dry mixture to the wet mixture and stir until combined.
- Grease the waffle iron lightly with nonstick spray.
- Pour in batter using a 1/4-cup measure, adjusting for the size of your waffle iron.
- Cook until the waffles are browned and crisp, then transfer to the warm oven while you finish the remaining batter.
Tips for Cornbread Waffles
- Preheat the waffle iron fully so the waffles crisp on the outside without sticking.
- Use medium-grind cornmeal for the best balance of texture and tenderness.
- Stir the batter just until combined to avoid overmixing, which can make waffles dense.
- Keep finished waffles warm on a baking sheet in a low oven to maintain crisp edges.
- Lightly grease the waffle iron before each batch for clean release and even browning.
- For sweeter waffles, increase the sugar by a tablespoon or two and serve with fruit or syrups.
- If serving with chili or beans, consider omitting the sugar entirely for a more savory flavor.
Recipe Variations
- Savory chili waffles. Omit the sugar, add a pinch of cayenne or smoked paprika, and use the waffles as a base for chili, beans, or stews.
- Cheddar cornbread waffles. Add shredded sharp cheddar to the batter for rich, melty flavor—excellent with chili or fried chicken.
- Jalapeño-corn waffles. Fold in minced jalapeño and a handful of corn kernels for color, sweetness, and heat.
- Herbed waffles. Add chopped fresh chives, parsley, or thyme for a savory brunch waffle.
- Sweet breakfast waffles. Increase sugar slightly and add a splash of vanilla; serve with berries, whipped cream, or maple syrup.
- Maple butter waffles. Brush cooked waffles with melted butter mixed with maple syrup for a glossy, sweet finish.
- Bacon or sausage waffles. Stir in finely chopped cooked bacon or crumbled breakfast sausage for a hearty, savory twist.
What to Serve With Cornbread Waffles
- Serve with butter, maple syrup, honey, or fresh fruit for a classic breakfast.
- Pair with a bowl of chili, black-eyed peas, or pinto beans for a cozy Southern meal.
- Add fried or grilled chicken for a cornbread-style chicken and waffles.
- Choose toppings like apple butter, cinnamon butter, or jam for brunch.
How to Store Cornbread Waffles
Refrigerate: Store leftover waffles in an airtight container for up to 3 days. Let them cool completely before storing to prevent moisture buildup.
Freeze: Arrange cooled waffles in a single layer and freeze until firm. Transfer to a freezer bag and store for up to 2 months.
Reheat: Warm waffles in a 350°F oven or toaster oven until crisp. Avoid microwaving, which softens their texture.
Cornbread Waffles
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups cornmeal
- 3 tablespoons granulated sugar, or more for a sweet waffle
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, well shaken
- 2 large eggs
- 8 tablespoons butter, melted, cooled
Instructions
- Preheat the waffle iron.
- Preheat the oven to 200 F if you will be keeping batches warm to serve all at once.
- In a bowl, combine the flour, cornmeal, sugar, baking powder, soda, and salt. Stir with a whisk or spoon until well blended.
- In a mixing bowl, whisk the buttermilk with the eggs and melted butter.
- Add the dry mixture to the wet mixture and stir until well blended.
- Spray the waffle iron with nonstick cooking spray.
- Using a 1/4-cup measure (this depends on the size of your waffle iron), pour the batter onto the hot waffle iron. Cook until the waffles are cooked and well browned, about 2 to 3 minutes for each waffle.
- Remove the waffle to a baking sheet and transfer the waffle to the 200 F oven. Repeat with the remaining batter.
- Serve the waffles with butter and maple syrup or serve them as savory waffles (butter) with a bowl of chili or beans.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
