Cornbread Waffles

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Oh, my sweet HEAVEN. Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

A plate of food on a table, with Waffle and Cornbread

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles more than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

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Waffles are like a bread or a biscuit in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is delicious on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze extra corn bread waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of basic pantry ingredients to make corn meal waffles.

  • all-purpose flour
  • cornmeal
  • kosher salt
  • baking powder
  • sugar
  • milk
  • eggs
  • melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles exchange the milk for almond milk. Rice milk is a good choice too, as it is mild in flavor and it’s unlikely anyone will notice the swap.

A plate of food on a table, with Waffle and Bread

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to enjoy breakfast, brunch, or dinner.

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.

When you’re making waffles for a crowd, set your oven to 200°F. Place a half sheet pan 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 will stay warm and crisp on the outside.

Cornbread Waffles topped with pulled pork and coleslaw on a plate. Get the recipe at

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 waffles must-try list for fall weekends.

We enjoy these savory 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.

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Cornbread Waffles piled high with pulled pork and coleslaw on a plate - get the recipe at

Cornbread Waffles

4.88 from 8 votes
Cornbread waffles are crispy on the outside while soft and fluffy on the inside are perfect topped savory or sweet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 4 inch square or (5) 6-inch round waffles


  • 1 cup all-purpose flour*
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • tablespoons baking powder
  • 1 teaspoon sugar
  • 1⅔ cups milk**
  • 2 eggs
  • ¼ cup butter, melted

*Gluten-Free Alternative

  • cup brown rice flour
  • cup tapioca starch
  • 2 tablespoons potato starch

**Dairy-Free Alternative

  • 1¼-1⅓ cups almond milk


  •  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!


FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.


Calories: 187kcal · Carbohydrates: 24g · Protein: 5g · Fat: 7g · Saturated Fat: 4g · Cholesterol: 49mg · Sodium: 305mg · Potassium: 312mg · Fiber: 1g · Sugar: 2g · Vitamin A: 255IU · Calcium: 132mg · Iron: 1.4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 11/5/18 – recipe notes updated 1/11/23}

Cornbread Waffles topped with pulled pork and coleslaw are a hearty dinner you'll want to try this fall! get the recipes at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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23 Comments Leave a comment or review

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  1. 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.4 stars

  2. 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.5 stars

  3. 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!!!5 stars

  4. Jennifer says

    Very tasty! I used homemade rice/walnut milk and olive oil, and the waffles turned out great. I ate them sweet for breakfast, with maple syrup, but I can definitely see them smothered in chili. There are leftovers, and there are cans of beans on the shelves, so this is a distinct possibility for supper. 🙂 Thanks so much!5 stars

    • Susan says


      I am planning on trying out this recipe and appreciate the dairy-free suggestions. Just an FYI, the butter would also need to be switched to an oil or a dairy-free butter replacement. Many people may not think about butter being a dairy product if they make this for a person with a dairy allergy. I love corn meal products and am excited about trying this one out!

  5. Molly says

    You’ll never need another waffle recipe once you try this super easy and delicious one. It’s perfect for everything from pork and gravy to strawberry shortcake!5 stars

  6. Jean Greening says

    Could this recipe be tweaked to use cream corn, and if so, what changes of other ingredients would be necessary?

  7. Michael Sheldon says

    It’s the texture of these waffles that make them so addictive. Light and crunchy. This will likely be my go-to waffle recipe from here on.
    One point: Stone ground cornmeal does make a difference. I recommend it.
    One thing to try: Inspired by 18th century American recipes, I substituted Rye flour for half of the AP flour. It adds another layer of flavor that goes especially well with maple syrup.5 stars

    • Mary Younkin says

      Glad to hear that the waffles are a hit, Michael! I haven’t tried adding rye flour before, but I can imagine how delicious the result would be. Enjoy, and happy cooking!