Cornbread Waffles piled high with pulled pork and coleslaw on a plate - get the recipe at
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4.67 from 3 votes

Cornbread Waffles

Crisp, fluffy cornbread waffles with gluten-free and dairy-free recipe variations included.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: cornbread, waffles
Servings: 10 4 inch square or (5) 6-inch round waffles
Calories: 187kcal


  • 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