Make these delicious cornbread waffles with or without sweetener. The waffles are great with syrup or fruit for breakfast. Or reduce the amount of sugar or leave it out and serve them with a bowl of chili, Southern greens, or baked beans. The waffles are an excellent alternative to everyday skillet cornbread or plain buttermilk waffles.
PrintCornbread 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 1x
- Category: Breakfast, Brunch, Waffles, Cornbread
- Method: Waffle Maker
- Cuisine: Southern
Ingredients
Scale
- 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 melted butter, 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.
