Cornbread waffles are a Southern-inspired twist that brings together comfort food and creativity in the best possible way. They combine the crispy edges and soft, fluffy texture of waffles with the sweet, savory flavor of traditional cornbread. Perfect for breakfast, brunch, or even dinner, these waffles are as versatile as they are delicious.
The batter starts with the basics: cornmeal, flour, sugar, baking powder, salt, eggs, milk, and melted butter. You can make them sweet or savory depending on your mood. For a sweeter version, add a bit of honey or maple syrup to the mix. For something savory, throw in shredded cheese, green onions, or even bits of crispy bacon. Once the batter is ready, pour it onto a hot waffle iron and let the magic happen. In just a few minutes, youâll have golden, perfectly crisp waffles that smell like home.
What makes cornbread waffles so fun is how many ways you can serve them. If youâre craving something hearty, top them with fried chicken and drizzle on some hot honey or maple syrup. The combination of crispy chicken and slightly sweet waffle is pure comfort food heaven. For a lighter take, serve them with scrambled eggs, sautĂ©ed greens, or avocado slices. They also pair wonderfully with chili or pulled pork for a cozy dinner idea that feels special without extra fuss.
Leftover waffles can be reheated in the toaster or oven, staying crisp on the outside and soft inside. They even freeze well, which makes them a great make-ahead option for busy mornings.
Cornbread waffles bring a bit of southern charm to any table and are guaranteed to impress both family and guests. Whether youâre planning a brunch gathering or simply want to upgrade your weeknight dinner, these waffles will hit the spot. Theyâre easy to make, full of flavor, and endlessly adaptable. So dust off that waffle iron and give this recipe a try, you might just find your new favorite way to enjoy cornbread.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs room temperature
- 2 tablespoons butter melted
- 1/4 cup vegetable oil
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, melted butter, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter onto the prepared waffle iron and cook until crisp and golden brown, approximately 4-5 minutes.
Nutrition
LOL, this was a disaster for me. Can’t even describe how they turned out!
Super easy and my kids love them! Great weekend breakfast.
For the first time ever, my waffles didn’t stick! Thanks for this recipe!
Yummm! I put syrup on mine and it was amazinggg! đđŻ
Can you use water instead of milk? Asking for a friend.
I think using water would make them too dry and not as tasty! Milk adds flavor, you know.
Why not? Water is just fine, just less creamy! Iâve done that before and it turned out OK.
I like waffles, but this one seems strange. Corn? Really? No thanks.
Nice idea, but my grandma’s cornbread is way better. Just sayin’.
I made these but they turned out doughy. I donât know what went wrong.
Mmm… cornmeal is yummy. But waffles should be crispy, not soggy. Huh.
These waffles are a game changer! So much flavor!
I tried these but they turned out too dry. Maybe I mixed it wrong? đ€
I like corn muffins, but waffles? Not for me. Just stick with regular waffles.
I gotta disagree! Cornbread waffles are awesome, they have a sweet and savory thing going. Give ’em a try!
Regular waffles are fine, but corn waffles sound interesting too! How can they not be good? Maybe you’re missing out.
The taste is good but mine didnât get really crisp. They came out kinda soft and pale. Any tips for hotter iron or thicker batter?
Hmm soft and pale usually means either the iron wasnât hot enough or the batter sat too long. Iâd crank the waffle iron to fully preheated (let it heat 5â10 min if your model runs cool). Also donât overmixâstir just until there are no dry pockets, and cook right away after mixing.
Iâm skeptical about turning cornbread into waffles, but okay⊠these are actually legit. The texture is crisp like a waffle but keeps that corny crumb.
I dunno, these waffles tasted weird. Maybe I used the wrong kind of milk?
Maybe try using buttermilk next time! It could make a difference in the flavor.
Why do people add sugar to cornbread? It should be savory! These are not real waffles.
Tried this and the taste was ok but they looked burnt. Whoops!
Ok but can u really call it a waffle if its made with cornmeal? Just saying.
This recpie is too complicated!! Just make regular waffles, it’s easier.
Cornbread waffles? What will they think of next! I love cornbread, but waffles just seems odd.
I was skeptical too, but they’re actually amazing! Give it a shot! đ§â€ïž
I was skeptical about waffle iron cornbread, but this recipe nailed it. Didnât overmix and they cooked evenly.
I love cornmeal stuff. This is easy and fast. Family liked it! Would do with jalapeños maybe.
Yum! But I added some jalapeños for a kick, and itâs now my favorite brunch dish!!
Cornbread waffles? Never thought of this! So creative! đ„°
These waffles are so fluffy and delicious! Even my kids loved them. Definitely making again!
Great recipe but I added some corn kernels for extra crunch. Yum!
Good recipe but I think it needs more sugar. Not sweet enough for my taste.
These cornbread waffles are so good! Fluffy and sweet. My kids loved them!
These are AMAZING! So fluffy and sweet, perfect for breakfast. My kids loved them!
Really easy to make! Even I could do it and I’m not the best cook!
I followed it exactly, but my batter was kind of thick and I had to spread it a bit. Also, 4-5 minutes might be too long for thinner ironsâmine got a bit too brown.
Hmm… I think adding cheese could make this better. Anyone else tried it that way?
Waffles?! I thought this was a cornbread recipe? Confused. đ€·ââïž
Waffles made from cornmeal? Seems kinda bizarre, not sure if Iâd like that…
Yeah, I was confused too at first! But it’s actually cornbread waffles, which sounds really interesting!
I followed the recipe but mine turned out super dry. Maybe less flour? Not sure I’ll try again.
Just like grandma used to make! Nostalgic and delicious. Wish I could give it a 6/5!
Soo bomb!! Can’t wait to make them for my friends! đ„đ„đ„
I tried this recipe and it was a disaster. The waffles fell apart. Maybe my iron is the issue?
I think waffles are overrated. Cornbread should just be cornbread. That said, the recipe is solid and the texture was nice.
Just wow! đđ
Iâm not sure about the 1/4 cup vegetable oil… feels like a lot. Mine tasted a little greasy, even though the waffles were golden. Would cut the oil and try again.
Pretty tasty! I used skim milk and it still worked, just slightly less rich. Next time Iâll go back to whole milk.
Nice! Good to know skim milk still worksâI’ll try that when Iâm out of whole milk. I bet the texture stays crispy either way.
I added jalapenos for a kick! đ„” So good! I highly recommend it. đ¶ïž
Sounds delicious! I love spicy food! đ¶ïžđ„
Wait, jalapenos in waffles? That’s kinda weird, isn’t it?
Zzzzz… didnât even taste like cornbread. More like cake! Disappointed.
OMG! Cornbread waffles?? Genius! I’ve never thought of it. Gonna try it this weekend!
Cornbread waffles? Sounds weird. I think just regular waffles are better…
Right?! I can’t believe I didn’t think of this before! Can’t wait to try it out too!
Sounds great but where’s the creamed corn?? That’s the best part!!
Super easy, but I think my waffle iron runs hot. Took them off a bit earlier than 4-5 minutes or they got too dark. Still tasty though!
Yeah, some waffle irons absolutely run hotter than the âabout 4â5 minutesâ estimate. Next time Iâd try shortening by like 30â60 seconds and watching for that light golden brown instead of going by the timer. Glad they still came out tasty!
Mine runs hot too đ I always take them off earlier, like 3 minutes, or they burn on the edges. Also sometimes I add a tiny bit more milk if the batter feels too thick. Cornbread waffles are really forgiving though.
Made these for breakfast today; they turned out OK, but I think it needed more sugar. đ€·ââïž
I made this for my kids and they loved it! I think I’ll try some syrup next time!
My waffle iron was not hot enough, so they stuck and came out pale đ©. Would try again but Iâm skeptical about timingâevery iron cooks different.
Do u think these would be good with syrup or smthin? đ€
Uh, I dunno, isn’t cornbread kinda dry for syrup? Maybe try butter instead? đ€·ââïž
I think syrup would be great! Cornbread and syrup is like the perfect combo. đ
4-5 minutes seems way too long for my waffle ironâended up darker than golden brown. Tastes fine, but next time Iâll start at 2-3 minutes.
Yeah, 4â5 minutes is probably waffle-iron dependent. Mine usually hits golden around ~3â4, but darker just means your iron runs hot. Next time start checking at 2 minutesâspot-on.
I don’t know about this recipe, it seems like it would be dry. Cornbread is usually more… moist, right?
These cornbread waffles are AMAZING! So fluffy and delicious đ
10/10. Seriously. đ
Not gonna lie, I burned my first one because I didn’t preheat long enough. Second batch was better. These are worth it once you get the timing right.
Made these last nightâcrisp outside, tender inside. The cornmeal flavor really comes through. Followed the no-overmix rule and they turned out great!
Not bad, but mine were kind of dry. I may have overcooked them (or my waffle iron runs hot). Iâll lower the time next try.
Waffles for dinner? Yes please! âșïž Love this idea!
Not gonna lie, I expected more sweetness. Itâs pretty mildâwould be great with maple syrup. Also my batter seemed thick but it worked anyway.
Totally get thatâthis oneâs more savory than sweet. Maple syrup would be perfect. Also if your batter felt thick, thatâs usually normal with cornbread-style batter; itâll still steam and crisp in the waffle iron.
Honestly I messed up step 4 and overmixed a bitâstill tasted good, just a bit tougher. Lesson learned: donât bully the batter.
Mine stuck to the waffle iron even though I preheated it. I greased it lightly, but still. Flavor was okay though.
Cornmeal, flour, sugar… sounds simple but can I really trust it to taste good? Just felt skeptical.
I dunno… just cornmeal and flour? Sounds kinda bland, doesn’t it? Maybe add some cheese or somethin?
Trust me, they taste amazing! I was skeptical too, but they turned out great! Perfect for breakfast!
My waffle iron is weird, so mine took like 8 minutes and got darker than golden, but the inside was still good. The batter was thick, so I added a teaspoon of milk.
These cornbread waffles are AMAZING! I added some jalapeños for a kick, and they were a hit at breakfast!
Good! But 4-5 min? maybe for your iron… mine took more like 7. Just saying.
Pretty easy recipe. My waffle iron runs hot though, so 4-5 minutes was a little too longânext time Iâll start checking at like 3 minutes.
Totally agreeâwaffle irons vary a lot. If yours runs hot, checking at 3 minutes is smart. I usually go by color instead of the timer.
Mine toooo, like it burns fast đ 4-5 minutes is like way long. Iâm gonna try 2-3 min and see. Easy though!
Made these this morning and they came out super crisp! The cornmeal flavor is really nice and the inside stayed tender. I added a little shredded cheddar and it was even better.
Waffles? Sounds weird. Cornbread should be a loaf, not a waffle! đ
I see your point, but cornbread waffles are actually super yummy! You should give it a try before knocking it! đ
Wow, just tried this and it was super easy! Took me no time at all. Canât wait to make it again!
Five stars!!! This is my new brunch thing. Like corn bread but faster and crunchier. A+
I loved the smell when they cooked. Sweet but not too sweet. Next time Iâll try adding a pinch of cayenne for a little kick.
I was skeptical about cornbread turning into waffles, but wow. The flavor is legit. I added a little extra sugar and it still worked.
Same hereâI figured it would be a gimmick, but these are actually really good. I did go a bit lighter on the sugar though and they still crisped up nicely.
Cornbread waffles?? sounds weird but I tried it anyway. Mine stuck to the iron a little even with butter⊠next time Iâll oil it more. Flavor was still awesome.
These turned out super crispy on the outside and nice and tender inside. The corn flavor is legitâmade them with honey and butter and wow.
Mine were kinda crispy too, but I think I overcooked them by like a minute and they got dry. Also I used margarine instead of butter and⊠not the same. Still, the corn flavor is there for sure.
Yes! I love when waffles actually stay tender inside like this. Your honey + butter combo sounds dangerous-in-a-good-wayâadding a little sweetness really boosts the corn flavor.
Could not get them golden brown. I used a nonstick waffle iron and still stuck a bit. Maybe I didnât grease enough?
So tasty. 10/10
Made these for brunch and they were *shockingly* goodâcrispy outside, fluffy inside. Followed the âdonât overmixâ part and I think thatâs why they turned out great.
My batter was pretty thickâlike, spoon-stubborn. I ended up adding a splash more milk and it helped. Without that, I think they wouldnât spread evenly.
That makes total senseâcornmeal can soak up a lot once it hits the liquid. Iâve had âthickâ batter too, and a splash of milk usually fixes the spreading for me. Glad it worked out!
Overmixing is easy to do when youâre rushingâthanks for saying âjust combined.â Mine got better after I mixed less. Crispy edges are the whole point.
I think i overmixed mine last time and they came out kinda tough, not waffle-y đ Iâll try less mixing next. Also do i need room temp eggs? i just used cold, oops.
Yes! âJust combinedâ is key. I always stop stirring earlyâif it looks a little lumpy, thatâs a good sign. Crispy corners for the win.
The batter was a little thickâlike, spoon-sticking thick. Still worked, but I had to spread it a bit with a spatula.
They didnât crisp for me, more like soggy pancakes đ. I probably opened the iron too early. Still ate them, just not the vibe.
I followed the recipe exactly but they were kinda bland. Maybe my cornmeal was old? Also 4-5 minutes felt short on my waffle iron. Still edible, just not wow.
Not bad! Mine stuck a little even though I preheated wellânext time Iâll oil the iron more. Flavor is sweet and corny, though. Would make again for brunch.
Good call on the extra oilâwaffle irons can be picky even when you preheat. Also, on the âsweet and cornyâ part: adding a little less sugar or using fine-ground cornmeal might mellow it out. Glad youâd make them again for brunch!
I used oat milk and it still worked! Couldâve been even more flavorful with a touch more salt, but overall a win.
Nice! Oat milk swaps so easily. I totally agree about the saltâcornmeal can be a little bland without it.
I tried it once and my batter was kinda thick⊠I think I added too much cornmeal? Still ate them though đ Maybe more salt next time, but not sure if oat milk changes it much.
This is a fun idea, but Iâm skeptical about how cornbread becomes waffles. Turned out⊠okay. Texture was decent, though not as fluffy as I expected.
Super tasty with butter and honey. My kids asked for more and acted like it was store-bought. 10/10 comfort food.
The batter was thick, so I had to spread it a bit on the iron. Once I did that, they browned nicely. Would make again.
Good to know! I always worry when cornbread batter is thickâglad spreading it on the iron worked. Crisp and golden in 4-5 min sounds perfect. Definitely trying again.
Mine was kinda thick too, but Iâm not sure Iâd âspread itâ because I felt like it might mess up the texture. I ended up letting it sit a minuteâstill browned, though. Would probably make it, just with a little trial and error đ
Not what I expected. Thot it would be different, but they tasted fine.
I get what you mean! I thought they’d be more sweet too, but they turned out okay. Next time, maybe add some honey or fruit on top?
Followed the recipe but my waffles didn’t cook right. They stuck to the iron. What did I do wrong?
These cornbread waffles came out super crisp on the outside and tender inside. I used a little extra butter on top and they were gone fast. Great brunch idea!
I tried it and the batter was super thick. I ended up adding a splash more milk. Not bad, just felt like the measurements could be clearer.
Thanks for sharing! Cornmeal can vary a lot by brandâif your batter was thicker than expected, a splash more milk makes perfect sense. Iâm glad it still turned out goodâclarifying the âjust combinedâ stage could definitely help.
Hmm idk, thick batter is kinda normal for cornbread. But if you already added milk and it was still meh, maybe too much cornmeal? Also âapprox 4-5 minutesâ depends on the waffle ironâmine runs hot so I do like 3 min. Just my 2 cents.
Not gonna lie, I expected cornbread flavor to be stronger. Itâs good, just mild. Iâll try more sugar or add corn next time.
These turned out so crispy on the outside and fluffy insideâbest way Iâve had cornbread in a long time. I used a splash less milk because my batter looked thick, and it still worked perfectly.
Not gonna lie, I forgot to bring the eggs to room temp and the batter got lumpy. I still salvaged it, but texture wasnât great.
Is it just me or is the sugar a bit much? Theyâre good, but a little sweet for my taste. Maybe reduce to 1 tbsp next time.
Really solid cornbread vibe, but I think 4-5 minutes might depend on your waffle iron. Mine needed a couple extra minutes to get properly golden.
I followed it exact and mine was kinda pale at 5 min đ but i might of not waited for the iron to be hot hot. Next time iâll let it go longer. still taste good tho!
Totally agreeââ4-5 minutesâ felt a bit optimistic on my end too. My waffle iron runs cool, so I went a few extra minutes and they finally got that properly golden crunch. Great call!
Meh.
These are kinda weird, like cornbread but in waffle form⊠and I mean that as a compliment. My kids ate them without any fuss. Texture is the best part.
Agreedâcornbread vibes but somehow even better in waffle form. The crisp outside + soft inside is the best combo, especially when kids go back for seconds đ
Pretty good, but mine werenât as golden as the picture I had in my head. Maybe my waffle iron runs cooler. Still tasted like real cornbreadânice and sweet.
These taste like comfort food. I served them with honey and butter and everyone went back for seconds. 10/10 would make again.
Made these for brunch and wowâcrispy outside, soft inside. The sweetness is perfect and they reheat really well. I added a little cheddar and it was next-level.
Hmm⊠cornmeal + waffles sounds cool, but Iâm skeptical about the baking powder amount. Mine had a weird bready texture, not really fluffy. Could use more salt too?
Tried the recipe exactly as writtenâgood taste, but mine werenât as golden after 5 minutes. Ended up cooking closer to 7. Still tasty though, and the waffle iron helps a lot.
Good to hear it still worked! With waffles, the âgolden in 5 minutesâ can vary a lot by waffle iron temp and batter thickness. Iâve had mine take closer to 7 tooâyours sounds pretty much spot on.
Mine never gets golden fast either đ maybe 5 min is for a super-hot machine. I usually keep checking and donât pull them till they look dark-ish. Still tastes great though!
Good flavor, but mine came out a little dry. I think I may have overcooked themâ4-5 minutes was my full time and next batch Iâll check earlier.
I followed it exactly and they turned out dense, not fluffy. Maybe my baking powder was old? Cornbread is forgiving, but these felt a little heavy.
I accidentally overmixed a bit (oops) and they got a little dense. Lesson learned: mix just until combined. Next time Iâll be more careful.