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.