Cornbread waffles offer a lovely turn on the classic breakfast water and mix the rich, slightly sweet taste of the corn tray with the sharp texture of a waffle. Hardic is perfect for dawn meals; these shafts added beautiful additives such as honey, maple syrup, or fruit with fidgeting toppings such as fried chicken, eggs, or bacon. The corred tube gives them a unique depth of taste, making them a comfortable and satisfying start of the day. Whether you are looking for a south-inspired breakfast or just a new way to enjoy the waffle, Cornbred Waffles is trying a try!
Key Ingredients of Cornbread Waffles:
- Cornmeal: I prefer yellow cornmeal for taste and appearance in this recipe, and my store only sells a yellow grain mixture. It’s okay to use it or use regular cornmeal. If you want, you can also replace a white cornmeal.
- Flour: Regular all-purpose dough works very well, or you can use white wheat flour or a white grain flour.
- Sugar: I also replaced a tablespoon of honey instead of sugar, and when it changes the stability and taste a bit, it works well. However, I prefer the Chinese version.
- Milk: I use skimmed milk, and it works very well. You can also use 2% or whole milk. As a soy milk, a milk alternative also works properly.
- Butter: I use baking and unsalted butter in cooking so I can control sodium. If you have salt butter, reduce the amount of cuddly salt in the recipe. If you want, you can also replace rapeseed oil for butter.
Ingredients:
- ¾ cup yellow self-rising cornmeal mix
- 1 large egg
- ¾ cup flour (see notes)
- 1 tablespoon granulated sugar (see notes)
- 1 teaspoon kosher salt
- ¼ cup unsalted butter, melted
- 1 tablespoon baking powder
- 1 ½ cups skim milk (2% or soy also work fine)
Optional toppings:
- Butter, maple syrup, honey or hot honey, shredded cheese, bacon, cranberry sauce, etc.
Instructions:
- Preheat the waffle maker.
- Mix cornmeal, flour, sugar, baking powder, and salt and shake well in a large bowl. Add milk, melt butter, and shake to the egg and stir until just incorporated.
- Cook the waffle on regular settings according to your waffle maker. Mine is big, and I do two at a time.
- Serve hot with butter, honey, and other desired toppings.
| Prep Time | Cook Time | Total Time |
| 10 Minutes | 10 Minutes | 20 Minutes |
Recipe Notes:
When cooled, store additional corn waffles in a plastic bag or container at room temperature in the refrigerator for 2-3 days or for 4-5 days. They also freeze well for 5 months.
Nutritional Info:
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 53mg
- Sodium: 683mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 5g
- Protein: 6g
Cornbread waffles for breakfast create a delicious and satisfying snack, mixing the rich, slightly sweet taste of the cornbread with the crispy texture on the waffle. They are perfectly linked to classic breakfast spreads such as butter, syrup, or honey and can be served with a unique twist—like savory additions like fried eggs or even chili. Whether you are looking for a comfortable breakfast or a fun way to enjoy grain bread, these waffles are a simple and wonderful alternative.
If you try this cornbread waffles for breakfast recipe, I’d love to hear your feedback in the comments. Your 5-star ratings motivate me to do my best. Stay connected for more recipes on my website.
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