Cornbread waffles is an easy recipe that has a nice crunch on the outside with a soft, slightly crumbly inside. These waffles are a fun remix of the traditional savory cornbread that goes great with chili, barbecue, or just a swipe of simple honey butter.
Need breakfast for dinner ideas that use waffles? Taco Topped Cornbread Waffles and Cornbread waffles with pulled pork, beans, and slaw are two great savory dinner recipes that use yummy cornbread waffles.
The Best Easy Cornbread Waffles Recipe
You know that feeling when you put two random things together and suddenly realize a genius new creation? You know what I’m talking about… Maybe for you it was dipping French fries in a milkshake, or putting peanut butter on Oreo cookies. It’s those unexpected combinations that are often the most fun — and delicious! Well, friends, these cornbread waffles might just be your new favorite creative combo. They are so delicious, so easy, and so versatile.
You can make them to go along with a comfort food dinner, topping them with your favorite chili and cheese, pulled pork with slaw and beans, or a slew of taco ingredients. They pretty much go with all the things and hold up super well to bold flavors. You can also treat them like traditional waffles and dress them with a simple spread of honey butter or maple syrup. Basically? These guys can do it all, and you are going to love making (and eating) them!
Can you use butter instead of oil in cornbread 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. They’re not 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.
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.
- 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
- 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.
- 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.
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Keywords: breakfast for dinner, recipe for cornbread waffles, cornbread waffles, how to make waffles, easy waffle recipe, best waffle recipe, homemade waffles
These cornbread waffles would be perfect with these recipes:
- Easy Slow Cooker Chili
- Instant Pot Vegetarian Chili
- Easy Mexican Black Beans for Tacos
- Healthy Lentil Chili
- Instant Pot Chipotle Chicken Taco Meat
- Easy Crispy Instant Pot Pork Taco Recipe
- Steak Carnitas Meat in the Crock-Pot
- BBQ Pork Tenderloin in the Crock Pot
More Easy Cornbread Recipes:
- Sour Cream Cornbread
- Skillet Cornbread
- The Best Easy Zucchini Cornbread
- 20 Heavenly Cornbread Recipes
- Sweet and Creamy Cornbread
- Whole Grain Cornbread
- Pumpkin Cornbread Muffins
- Homemade Cornbread Muffins
You’re going to love this cornbread waffle recipe! They are a perfect fun and creative side for all kinds of comfort food dinners, as well as a different approach to their traditional waffle cousin for breakfasts.