Cornbread Waffles


  • 1 1/2 cups cornmeal
  • 1/2 cup all purpose flour (if using self rising flour decrease baking powder to 1 teaspoon and omit salt)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup canola oil
  • Optional: softened butter and honey
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Cornbread Waffles

Time: 15 minutes prep, 15 minutes cook
Servings: 10


  1. Heat Belgian waffle maker. (this should also work fine in a regular waffle maker too.)
  2. Measure corn meal, flour, baking powder, sugar, salt and baking soda together in medium size bowl; set aside.
  3. In large bowl beat eggs with wire whisk, then beat in buttermilk and oil.
  4. Add cornmeal/flour mixture; beat vigorously 30 seconds.
  5. Spray or grease waffle iron as needed to prevent sticking. Pour batter into heated grill and bake/grill until golden brown and indicator signals done, 3-5 minutes depending on individual appliance and setting. Serve warm with butter and honey as desired.
  6. Yield: 10 side servings as a bread, or 6 as a main dish waffle.
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1 vote | 274 views

Necessity is the mother of invention. In this instance I am going into the second month of home remodeling life without a kitchen. We either eat cereal, eat out or use small kitchen appliances to cook or heat up food. When given a container of homemade chili recently, I decided to try cooking my favorite cornbread recipe in the Belgian waffle maker. Oh, yeah - it worked! Smear toasty waffle quarters with softened butter and drizzle with honey as you might regular cornbread. The thinner thickness and the waffle impressions make for a crispy dining experience. Enjoy!