Crisp, fluffy cornbread waffles with gluten-free and dairy-free recipe variations included.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 10 4 inch square or (5) 6-inch round waffles
- 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
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!
* GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour, 1/3 cup tapioca starch, and 2 tablespoons potato starch for the all-purpose flour listed in this recipe.
** DAIRY FREE ALTERNATIVE: These waffles work beautifully with almond milk. I find that 1 1/4 - 1 1/3 cups of almond milk is all that is needed. The batter should be slightly thick, but easily pourable.
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