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Cornmeal adds a bit of crunch and rich golden color to these sweet Buttermilk Cornbread Waffles. Top them with Maple Honey Cinnamon Butter, maple syrup and fresh berries for an award winning breakfast!
Going out to breakfast on the weekend is one of the routines I’ve been missing most these past months. After a long week of recipe testing and nonstop dirty dishes, nothing beats having someone pour me a hot cup of coffee and bring me something delicious to eat that I didn’t make.
On the positive side, I’ve been doing some experimenting beyond my classic Homemade Waffles and these tasty waffles are the happy result. This is a sweet Cornbread Waffle recipe that is topped with a luscious Maple Honey Cinnamon Butter and plenty of fresh berries and they are spectacular!
Ingredients
For the Buttermilk Cornbread Waffles
- all-purpose flour
- yellow cornmeal
- granulated sugar
- baking powder
- baking soda
- salt
- eggs
- buttermilk
- vegetable oil
- vanilla
For the Maple Honey Cinnamon Butter
- softened butter
- powdered sugar
- honey
- pure maple syrup
- cinnamon
The Maple Honey Cinnamon Butter can be made just before you make your waffles or up to a month in advance. Just add all the ingredients to a small bowl and beat with an electric mixer until well combined and fluffy.
Store the butter in an airtight container in the refrigerator for up to one month and allow it to soften at room temperature for 30 minutes before serving.
How to Make Buttermilk Cornbread Waffles
- In a medium bowl stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla.
- Whisk the egg mixture until well combined.
- Make a well in the flour mixture and add the egg mixture all at once.
- Stir just until moistened. The batter should be slightly lumpy like you can see in the 3rd photo above. Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will set up as it rests.
- Lightly grease your waffle iron with nonstick cooking spray (or according to manufacturer’s directions). Add as much Buttermilk Cornbread Waffle batter as needed for your particular waffle iron. I use 1/2 cup per waffle for my classic style waffle maker but Belgian waffle makers require more.
- Close the lid and cook until browned and crisped. Use tongs to transfer the waffle to a serving platter. Repeat with the remaining batter.
Not all cornbread waffles are created equal. You may be familiar with savory cornbread waffles that are meant to be topped with everything from chili, to pulled pork, to fried chicken (think chicken and waffles). I created this sweet cornbread waffle recipe as a unique twist on classic breakfast waffles. They’re also a great choice for breakfast for dinner along with scrambled eggs and bacon or sausage.
Transfer leftovers to a plastic storage bag and store the waffles in the refrigerator for up to 4 days. For longer storage, follow my detailed freezer instructions and tips for reheating Homemade Waffles. The information is also in the Notes section of the recipe card below.
To ensure crispy on the outside, fluffy on the inside waffles be sure to use fine ground yellow cornmeal for this recipe. Don’t be tempted to substitute melted butter for the vegetable oil as oil works far better at creating a crispy exterior. Cook them until they are a rich, golden brown color.
Buttermilk is the better choice here to help create a fluffy interior to contrast the crispy exterior. But, if you go to the fridge and realize you don’t have any buttermilk you can easily make a substitute. Pour 1 tablespoon of vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Gently stir the mixture and let it rest for about 5 minutes.
I think waffles are best served immediately as they come off the waffle iron. If you prefer to cook the full batch of waffles and serve them all at once, preheat your oven to 225 degrees F. Transfer each waffle to the oven, placing it directly on the oven rack, and quickly close the oven so it will hold the heat.
More Tasty Breakfast Ideas
- Mom’s Buttermilk Pancakes
- Brioche French Toast
- Bran Muffins
- Easy Crustless Quiche Bake
- Oven Roasted Breakfast Potatoes
Buttermilk Cornbread Waffles
Equipment
Ingredients
Buttermilk Cornbread Waffles
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 ¾ cups buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla
Maple Honey Cinnamon Butter
- ½ cup butter softened (1 stick)
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- 1 tablespoon pure maple syrup plus additional for serving
- ½ teaspoon cinnamon
Instructions
For the Buttermilk Cornbread Waffles
- In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
- In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
- Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer’s directions). Add as much waffle batter as needed for your particular waffle iron (I use 1/2 cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
- Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
For the Maple Honey Cinnamon Butter
- Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
- Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.
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