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.
- 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.
Find it online: https://classic-recipes.com/cornbread-waffles/