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+ servings
An over the top shot of waffles topped with berries and butter.
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5 from 8 votes

Buttermilk Cornbread Waffles

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 6 waffles
Calories: 450kcal


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
  • 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


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 ½ 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.


If 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.

To Keep Waffles Warm

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.

To Reheat Refrigerated Waffles

Reheat leftover refrigerated waffles in your toaster oven or standard toaster until nicely crisped. I don't recommend reheating them in the microwave for the best result.

Freezer Directions

Allow the waffles to cool completely. Line a baking sheet with parchment or wax paper. Lay the waffles out on the baking sheet in a single layer with a bit of space in between. If you have more than one layer of waffles to freeze, top the first layer with another sheet of parchment or wax paper and stack another layer of waffles on top. Use a 2nd baking sheet if you have more than 2 layers to freeze. Transfer the baking sheet to the freezer for 2 to 3 hours or until the waffles are frozen solid.
Transfer the completely frozen waffles to a freezer safe gallon sized plastic storage bag. Press out as much air as possible and seal the bag. Use a permanent marker to label the bag with the date and store it in the freezer. Once frozen, they won't stick to each other and you can remove as many as you'd like for reheating.
For the best quality, use frozen waffles within 3 months.

To Reheat Frozen Waffles

Use your toaster or toaster oven to reheat and crisp individual waffles to your liking.
For a larger batch of waffles, lightly coat a baking sheet with nonstick cooking spray and preheat your oven to 350 degrees F. Transfer waffles to the prepared baking sheet and bake for 10 minutes.
This recipe yields 6 (6-inch) round traditional waffles with my Cuisinart Round Classic Waffle Maker.
Nutrition information was calculated for 1 Buttermilk Cornbread Waffle with 1 teaspoon Maple Honey Cinnamon Butter.


Serving: 1waffle | Calories: 450kcal | Carbohydrates: 47g | Protein: 9g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 68mg | Sodium: 319mg | Potassium: 301mg | Fiber: 3g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg