Cornbread waffles are browned and crusty on the outside and soft and tender on the inside. Great served with soups and chili!
Now that the weather is cooling down, I’m making soups and chili on repeat.
Chicken corn chowder is a favorite this time of year and healthy white turkey chili is a long-time favorite family recipe all year long.
This southwest turkey chili is a traditional chili vibe made easy and healthy while chicken and black bean soup is a 15-minute recipe that’s great for a busy night.
And my perfect cornbread is a welcome accompaniment to any and all of those.
But you know me, I like to change it up.
And once I started making cornbread waffles and playing with the recipe to get it just right, we’ve all been hooked.
I mean, what’s better than waffles at dinner?
(Not much if you ask my daughter…)
These cornbread waffles are browned and crusty on the outside and so soft and tender on the inside.
They are buttery and have just the right hint of savory cornbread flavor.
You might also want to check out my easy cheesy cornbread muffins - a kid favorite - or my Mexican cornbread that has some fun mix-ins.
And at the holidays, this Southern cornbread dressing is perfect for your table!
OK, back to today’s recipe. Let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make cornmeal waffles. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Cornmeal: I prefer yellow cornmeal for the taste and appearance in this recipe, and my store only sells a yellow cornmeal mix. It’s fine to use that or to use plain cornmeal. You could also substitute a white cornmeal if you prefer.
- Flour: Regular all-purpose flour works great or you can use a white wheat flour or whole wheat flour.
- Sugar: I’ve also substituted a tablespoon of honey in place of the sugar and while it does change the consistency and flavor a bit, this works fine. I do prefer the sugar version though.
- Milk: I use skim milk and it works great. You can also use a 2% or whole milk. A milk substitute like soy milk also works fine.
- Butter: I use unsalted butter in my baking and cooking so I can control the sodium. If you have salted butter, reduce the amount of kosher salt in the recipe to ¾ teaspoon. You can also substitute canola oil for the butter if you prefer.
Oh, and in case you are in the market for one, I have this Breville 2-slice waffle maker.
I adore it. It makes perfect waffles every time, I barely have to wipe it down to “clean” it and it’s in perfect condition even after several years of heavy use.
It’s a bit expensive, but you can also find inexpensive single-waffle makers if that's a better fit for you.
Mostly, I enjoy my cornbread waffles alongside soup or chili and so I’m often dunking it.
You can, however, serve this with some fun smears or toppings. Here are a few ideas.
Topping Ideas:
- Butter
- Maple syrup
- Honey or hot honey
- Shredded cheese
- Cooked, crumbled bacon
- Smear of cranberry sauce
Mix and match and find your favorites!
Last thing, let’s talk about what to do with any leftovers.
Storage Tips:
- Once cooled, you can store the extra cornbread waffles in a plastic bag or covered container at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days.
- Enjoy at room temperature or warm through in the microwave or toaster.
- Waffles freeze great too! Place in a freezer bag, that’s been labelled and dated, and freeze for up to 5 months.
- I let them thaw overnight in the fridge and then pop them in the toaster to help them warm up and get crispy again. (In a pinch, you can also microwave them straight from the freezer for 15-25 seconds then toast them.)
You may just want to make a double batch so that next time you’re having soup or chili, you can just pull a few of these out of the freezer.
They really are such a fun side dish!
Bring on soup and cornbread season, please. We are ready.
Enjoy!
XO,
Kathryn
Cornbread Waffles
Ingredients
- ¾ cup yellow self-rising cornmeal mix
- ¾ cup flour (see notes)
- 1 tablespoon granulated sugar (see notes)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups skim milk (2% or soy also work fine)
- ¼ cup unsalted butter, melted
- 1 large egg
Optional toppings:
- Butter, maple syrup, honey or hot honey, shredded cheese, bacon, cranberry sauce, etc.
Instructions
- Preheat waffle maker.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt and stir well. Add the milk, melted butter and egg and stir until just incorporated.
- Cook waffles according to your waffle maker on the regular setting. Mine is large and uses ½ cup of batter per waffle, making two at a time.
- Serve warm with butter, honey and any other desired toppings.
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