How to Make the Perfect Cornbread Waffles
Southern American · Easy · 30 min · 6 servings
Golden crispy cornbread baked in a waffle iron for the perfect sweet and savory bite. Great for brunch or served alongside chili and pulled pork.
Why this recipe works
This Cornbread Waffles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 1.5 cups yellow cornmeal
- 0.5 cup all purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1.25 cups buttermilk
- 4 tablespoons unsalted butter melted
- 1 cup creamed corn
Step by step instructions
Step 1: Preheat the Waffle Iron
Preheat your waffle iron to medium high heat and grease it lightly with cooking spray or a thin brush of melted butter. A well-heated iron is key to achieving crispy edges on the cornbread waffles.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Make sure the baking powder is evenly distributed throughout the dry mixture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs until smooth. Add the buttermilk, melted butter, and creamed corn and whisk until well combined.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix the batter or the waffles will turn out tough and dense. A few small lumps are perfectly fine.
Step 5: Cook the Waffles
Pour enough batter to fill your waffle iron about three quarters full. Close the lid and cook for 4 to 5 minutes until golden brown and crispy. Repeat with remaining batter. Serve warm with honey butter or alongside your favorite savory dish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → regular milk with 1 tablespoon of white vinegar stirred in
- creamed corn → drained canned whole kernel corn for a chunkier texture
- unsalted butter → coconut oil for a subtle sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not overmix the batter or the waffles will become tough and rubbery
- Do not open the waffle iron too early or the waffles will tear apart
- Do not use too much batter or it will overflow and make a mess
Nutrition facts
Per serving: 310 calories, 8g protein, 42g carbs, 12g fat, 2g fiber.
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