Cornbread Waffles
Cornbread waffles have a nice crunch on the outside with a soft, slightly crumbly inside, and they are a fun remix of the traditional savory bread that goes great with chili, barbecue, or just a swipe of simple honey butter.
Servings: 6 large waffles
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup light oil such as canola, avocado, or vegetable
Instructions
- Plug in your waffle iron, and get it heating (I have found that the deep wells of a Belgian-style waffle maker work great for this recipe).
- In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Make a well in the center of the dry mixture, and add the buttermilk, eggs, and oil. Whisk to combine well.
- Cook the batter according to the manufacture's directions of your waffle iron.
- Repeat with remaining batter.
- When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a plate).
- Serve hot with your favorite chili and cheese, pulled pork with coleslaw and beans, or taco toppings on top. It also makes a great option to go with a bowl of chili for a fun change. You can serve them as sweet waffles, too, and they are great with honey butter on top.
Notes
- You can use store-bought buttermilk or homemade buttermilk. To make homemade buttermilk, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup. Fill the rest of the measuring cup up with milk to the 2-cup line, since that's how much you need. Let the buttermilk mixture rest for 5 minutes before using.
- Store the waffles in an airtight container in the refrigerator for 2-3 days or in the refrigerator for up to one month.
- To reheat them, put them in the toaster, toaster oven, oven, or air fryer until they are warmed through.
- You can double up on the whole grains by using whole wheat pastry flour instead of the all-purpose flour. If you've never used whole wheat pastry flour before, it's a great choice because it's finely ground and light tasting. You probably won't even notice the difference.
Nutrition
Serving: 1 of 6 large waffles | Calories: 371kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 818mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g | Vitamin A: 211IU | Calcium: 185mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
