Celebrate a bright new day with these tangy buttermilk cornbread waffles. Gild the lily with a little honey butter or top them with Whipped Cream and blueberries.
Want to take this recipe in a savory direction? You can serve cornbread waffles as a side dish to Homemade Chili or Alphabet Soup. This recipe makes a big batch, so be sure to freeze extras for another time.
The instant pot is nice, and the slow cooker has always been a rocking kitchen gadget. But I think the small kitchen appliance that gets the short end of the stick is the waffle maker.
While it may seem like a unitasker — it does only make things in waffle shape — the waffle maker can be pretty versatile. You can bake loads of different things in the waffle maker, from cinnamon rolls to cheese omelets (chaffles).
Why Make This
They’re a fun twist on waffles. These Cornbread Waffles will be a pleasant surprise! They are the perfect cornbread and waffle mash-up with the same versatility of cornbread. You can serve them sweet with honey butter and blueberries or go savory and serve them up alongside a favorite bowl of red.
They’re freezer-friendly. Cornbread Waffles are one of the most perfect freezer foods. You can make a lot at one time, freeze them for later, and reheat them quickly in the toaster.
They boast whole grain goodness. If you’ve been trying to work more whole grains in your diet, this is the dish for you! Cornmeal, corn flour, and whole wheat pastry flour are included here to keep you full and satisfied.
Here’s what you’ll need to make these easy Cornbread Waffles:
whole wheat pastry flour – Whole wheat pastry flour is ideal for those recipes when you want to use a whole grain without the wheaty flavor. It’s a softer wheat and finer grind more suitable for quick breads, like waffles. If you can’t find whole wheat pastry flour, you can use an equal amount of unbleached, all-purpose flour or try using white whole wheat which is a milder form of whole grain.
corn flour – Corn flour might not be a regular in your grocery staples, but I think you’re going to like it. Finer than cornmeal, it boosts the corn flavor without making things too gritty. If you can’t find it or don’t have any, you can split the difference and use an extra cup of flour and an extra cup of cornmeal.
cornmeal – The more thickly ground cornmeal adds some crunch and texture to these cornbread waffles.
baking powder – Baking powder is essential for fluffy waffles. If you run out, remember you can make a substitution for baking powder.
salt – Salt, even in small amounts can make a difference in your baked goods. Don’t omit it.
buttermilk – I love the tang that buttermilk brings to these waffles. You can culture buttermilk yourself, buy it from the store, or make a substitute with yogurt and milk. Remember you can freeze buttermilk for another time if you can’t use up the whole carton in the next week or two.
oil – It looks like a lot of oil in this recipe, but remember it also makes a lot of waffles. You can use oil or butter in the recipe. I use avocado oil.
eggs – Waffles rely on eggs for their texture. While you can use a Flaxseed Meal Egg Substitute, the texture won’t be exactly the same.
honey or maple syrup – Just a little bit of honey or maple syrup adds a light sweetness to these waffles. You can use sugar if you prefer.
vanilla extract – Vanilla adds a nice balance in the flavor of the waffles, but you can omit it if need be.
Here’s how to make these Cornbread Waffles
- In a large mixing bowl, whisk together the flour, cornflour, cornmeal, baking powder, and salt.
- In a second bowl, whisk together the buttermilk, oil, eggs, honey, and vanilla.
- Add the wet ingredients to the dry and fold to combine.
- Heat a waffle iron according to the manufacturer’s directions. Bake the waffles in the waffle iron. Serve hot.
There are several ways to make cornbread waffles ahead of time:
- Mix the dry ingredients together as a baking mix and store in a labeled container. Note what wet ingredients need to be added later.
- Prep the waffles according to the recipe and cool completely on a wire rack. Store in an airtight container in the freezer. To serve: reheat in the oven or toaster from frozen, no need to thaw.
If you don’t have buttermilk, you can make one of two substitutes: mix equal parts yogurt and milk for the buttermilk or combine 1 tablespoon lemon juice or white vinegar with enough milk to make one cup. These can be dairy or plant-based milks.
You can bake your regular cornbread batter in the waffle maker if you like. This cornbread waffle recipe is a nice mash-up of the two dishes.
Just like with cornbread or corn muffins, you can stir in chopped jalapeños and shredded cheese for a savory version or add blueberries for a sweet one.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- whole wheat pastry flour – $0.66
- corn flour – $1.12
- cornmeal – $0.57
- baking powder – $0.24
- salt – $0.01
- buttermilk – $3.20
- oil – $0.32
- eggs – $0.60
- honey or maple syrup – $0.88
- vanilla – $0.67
Your costs may vary depending on where you shop and how, but you can expect to pay $8.27 for a large batch of cornbread waffles or 52 cents/waffle.
More Great Waffle Recipes
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- 3 cup whole wheat pastry flour
- 2 cup corn flour
- 1 cup cornmeal
- ¼ cup baking powder
- 1 ½ teaspoon salt
- 4 cup buttermilk
- 1 cup neutral oil
- 4 egg
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- Heat a waffle iron according to the manufacturer’s directions.
- In a large mixing bowl, combine the ingredients in the order listed. Fold to combine.
- Bake the waffles in the waffle iron.
This post was originally published on March 20, 2014. It has been updated for content and clarity.