This is a print preview of "Cornbread Waffles" recipe.

Cornbread Waffles Recipe
by Salad Foodie

Cornbread Waffles

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!

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Southern/soul food
Cook time: Servings: 10

Goes Well With: Butter and honey, soups and chili

Ingredients

  • 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

Directions

  1. Heat Belgian waffle maker (this should also work fine in a regular waffle maker.)
  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.