Cornbread Waffles with Pulled Pork, Beans, and Slaw

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

You are going to love this savory take on waffles! Cornbread waffles with pulled pork, beans, and slaw is a mind-blowing combination of all kinds of favorite Southern staples in one easy recipe.

Cornbread Waffles with Pulled Pork, Beans, and Slaw
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Okay, y’all, prepare yourselves for this incredible combination of flavors! I love me some Southern comfort foods, including cornbread, pulled pork, beans, and coleslaw. So, I figured, why not combine all of them on one plate to get a bit of each in one bite? These cornbread waffles will absolutely blow your mind. They hold together all the other fixin’s to make a sort of savory, deconstructed pulled pork sandwich… but better!

I can’t get enough of it! This is a great throw-together meal when you have barbecue leftovers or want to stretch a meal a little further. Plus, kids and adults alike can have fun eating (and preparing it). I just can’t wait for you to give these savory Southern loaded waffles a shot. You will love them for a big Sunday evening meal or a weeknight meal as you work to get rid of leftovers! (Looking for a more traditional cornbread recipe? Then you have to try my Sweet & Fluffy Homemade Cornbread Recipe. It’s one of my all-time most popular recipes and so delicious!)

Cornbread Waffles with Pulled Pork, Beans, and Slaw Recipe

Why You’ll Love This Recipe

  • Unique Combination: This recipe has all the familiar flavors combined into one easy meal.
  • Versatility: Because of the unique combination, you can serve these waffles anytime: brunch, lunch, dinner, or whenever the craving strikes.
  • Customizable: One of the best things about meals like this is that everyone can choose the toppings they like best so it’s easy to feed the whole family.

Ingredients

For the waffles:

  • All-Purpose Flour
  • Yellow Cornmeal: white has a little bit milder flavor and is also missing that distinctive, pretty yellow color.
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Buttermilk: click the link if you want to learn more about buttermilk and how to make some of the best substitutions for it.
  • Eggs
  • Light Oil: something with a neutral taste such as canola, avocado, or vegetable

For the toppings:

See the recipe card below for full information on ingredients and quantities 

Best Cornbread Waffles with Pulled Pork, Beans, and Slaw Recipe

How to Make Cornbread Waffles with Pulled Pork, Beans, and Slaw

Step #1. Plug in the waffle iron so it can get nice and hot. In a large bowl, combine the dry waffle ingredients.

Step #3. Cook the waffle batter according to waffle maker instructions. Repeat until all the waffle batter is gone, storing the waffles in a single layer on a cooling rack so they don’t get soggy.

Step #2. Make a well in the dry ingredients, then add all the wet waffles ingredients to it. Mix until just combined.

Step #4. Serve the waffles hot with desired toppings.

Can you use butter instead of oil in waffles?

Melted butter burns a lot easier than oil does, so I wouldn’t recommend using it to make waffles. I like using a nice, light oil, like avocado, canola, or vegetable. These types of oil aren’t overpowering, but they keep the insides of the waffles moist.

How do you store leftover cornbread waffles?

When you’re done making a batch of cornbread waffles, let them cool completely on a wire rack (being careful to not stack them, which makes them soggy). After they’ve cooled, keep them in a plastic sealable bag or airtight container in the fridge for up to 5 days. To reheat, put them on a cookie sheet in a 350 degree F. oven for 7 to 10 minutes, or until hot.

How do you know when cornbread waffles are done cooking?

Every waffle iron is a little different and has its own way to signify that the waffles are done. Many have a light that turns on or a beep that sounds when the batter is done cooking. If you have an older waffle maker that doesn’t have a way to communicate it’s done cooking, keep an eye on the steam. When steam stops coming out the sides of the maker, it’s generally done cooking.

What else can you eat with cornbread waffles?

Cornbread waffles go GREAT with anything you’d normally eat cornbread with! Pair them with your favorite chili or grilled meat, or treat them like a regular old waffle, and pile them up with some butter and syrup (or honey!).

Easy Cornbread Waffles with Pulled Pork Recipe

Expert Tips

  • Cornbread batter should be a little thicker than pancake batter in consistency. The thicker batter helps the waffles hold together enough to fill in all those nooks and crannies in the waffle iron.
  • It’s a good idea to slightly grease your waffle iron in between waffles with a brush of oil or bit of nonstick spray, even if it’s a non-stick waffle iron. It helps the waffles release from the iron and also helps them get a tiny bit crisper.
  • You can make most of these components ahead of time which makes it a perfect busy night meal.
  • Leftover waffles can be re-heated in a toaster, oven, or air fryer.
top view cornbread savory waffle with pulled pork on top

More Cornbread Recipes to Consider

Cornbread Waffles with Pulled Pork, Beans, and Slaw
5 from 1 vote

Cornbread Waffles with Pulled Pork, Beans, and Slaw

You are going to love this savory take on waffles! Cornbread waffles with pulled pork, beans, and slaw is a mind-blowing combination of all kinds of favorite Southern staples in one easy recipe.
Prep: 10 minutes
Cook: 20 minutes
Baked Bean Cook Time: 2 hours
Total: 2 hours
Servings: 6 large waffles

Ingredients 

For the waffles:

  • 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

For toppings:

Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 manufacturer’s directions of your waffle iron.
  • Repeat with remaining batter.
  • When one waffle is done, let it rest on a wire rack, 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 pulled pork sandwich sides and toppings. This is a GREAT way to use or stretch leftovers from another meal.

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 mixture rest for 5 minutes before using. For more info, check out my post all about buttermilk.
  • Make sure your waffle iron is hot before cooking each waffle so that they turn out perfectly crisp.
  • This meal is a great one for prepping parts ahead of time or using up leftover from another barbecue meal.
  • You might enjoy other toppings like cheese, jalapenos, hot sauce, and so on.

Nutrition

Serving: 1 of 6 large waffles (excluding toppings), 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
Like this recipe? Rate and comment below!

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating