Oh, my sweet HEAVEN. These Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.
The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these Cornbread Waffles more than a few times now and no matter how you serve them, they’re a winner.
SAVORY WAFFLES
As much as I enjoy waffles, my sweet tooth has taken a backseat to my savory tooth over the past year or two. As a result, I’ve been craving savory waffles more than ever.
Cheddar Chive Waffles topped with Sausage Gravy is a hearty breakfast that I just plain love. For a little bit lighter breakfast treat, these Ham and Cheese Waffles are a handheld treat that I like to keep in the freezer.
Zucchini Cheddar Whole Wheat Waffles and Pancetta Cheddar Waffles both look fantastic and I’ve added them to my savory waffles must-try list for fall weekends.
We enjoy these Cornbread Waffles piled high with Pulled Pork and Coleslaw. These waffles are also delicious with a bowl of our favorite Spicy Five Bean Chili or with a drizzle of honey or maple syrup.
My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.
When you’re making waffles for a crowd, set your oven to 200°F. Place a baking sheet topped with a wire rack in the oven. As the waffles finish in the waffle iron, place them in the oven. The wire rack will allow air to circulate and the waffles stay warm and crisp on the outside.
If you make waffles often, and for more than a few people, a double-sided waffle iron is priceless. I love mine and it effectively cuts the cooking time in half when you can bake two big waffles at a time. Definitely a win on a lazy weekend morning.
If you frequently make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon size freezer bag or alternatively, each 4-inch waffle fits perfectly in a sandwich bag. So, this waffle iron is a win for freezer waffles however you plan to store them.
CORNBREAD WAFFLES
- In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and sugar.
- Stir in the milk and eggs.
- Add the butter and stir again.
- Pour onto the hot waffle iron and cook until lightly browned.
- Serve with the toppings of your choice.
Cornbread Waffles
Ingredients
- 1 cup all-purpose flour *
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon sugar
- 1 2/3 cups milk **
- 2 eggs
- 1/4 cup butter, melted
Instructions
- In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and sugar. Stir in the milk and eggs. Add the butter and stir again.
- Pour onto the hot waffle iron and cook until lightly browned. Serve with chili, pulled pork and coleslaw, or with the syrup of your choice. Enjoy!
Notes
Nutrition
Concetta Gilliand says
I havejust recently retired, and really haven’t had to search or and prepare meals for many years.
Your recipes are delicious, and instructions clear.
Thank you for making these revipes available.
Elizabeth Tello says
What would you use instead of butter as a dair free alternative for these wafles?
Elizabeth Tello says
Dairy*
Mary says
You can skip the butter or melt coconut oil for this recipe.
Laura says
I made the waffles, and they were a big hit with my husband. I substituted the tablespoon of sugar for a slightly lower amount of stevia, but otherwise I followed the recipe and it made 4 Belgian waffles in my waffle maker. I’ll definitely be making these again.
Mary Younkin says
I’m so happy to hear that you’re enjoying the waffles, Laura!
Stephanie says
First recipe I used with my new mini waffle maker…what deliciousness!!!! I think I got 18 4″ waffles from this recipe with no alterations made. Thanks for sharing, and can’t wait to look up more of your recipes!!!
Mary Younkin says
I’m so glad you enjoyed the waffles, Stephanie!