Cornbread Waffles
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.
Classic cornbread batter cooked in a waffle iron for a crispy golden result.
Nutrition per serving
Ingredients
dry
wet
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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