Cornbread Waffles
Cornbread waffles combine the classic flavors of Southern cornbread with the fun shape of waffle, making them crispy on the outside and fluffy on the inside, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can be substituted with a gluten-free flour blend.
- 2 tablespoons sugar Adjust to taste or substitute with honey or maple syrup.
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups buttermilk Can be replaced with non-dairy milk mixed with vinegar.
- 2 large eggs
- ¼ cup melted butter
Instructions
Preparation
- Preheat your waffle iron according to the manufacturer's directions.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Cooking
- Grease the waffle iron if necessary and pour the batter onto the hot iron, using about one ladle's worth for each waffle.
- Cook until the waffles are golden brown and crispy, usually takes about 5 minutes.
- Serve immediately with your choice of toppings like fried chicken, chili, or garnished with sour cream and jalapeños for a savory kick.
Notes
Ensure the waffle iron is preheated to the correct temperature to achieve a crispy exterior. Avoid overmixing the batter to keep the waffles light and fluffy. Grease the waffle iron lightly to prevent sticking.
