Cornbread Waffles
Cornbread waffles are browned and crusty on the outside and soft and tender on the inside. Great served with soups and chili!
Yield: 6 large 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.
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.
Storage: 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.
Freezing: Waffles freeze great too! Place in a freezer bag, that’s been labelled and dated, and freeze for up to 5 months.
Reheating: 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.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 683mg | Fiber: 1g | Sugar: 5g
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