Cornbread Waffles
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Cornbread Waffles

Oh, my sweet HEAVEN. Cornbread waffles piled upper with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

A plate of supplies on a table, with Waffle and Cornbread

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles increasingly than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

Waffles are like a specie or a oatmeal in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is succulent on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze uneaten corn specie waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of vital pantry ingredients to make corn meal waffles.

  • all-purpose flour
  • cornmeal
  • kosher salt
  • baking powder
  • sugar
  • milk
  • eggs
  • melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles mart the milk for almond milk. Rice milk is a good nomination too, as it is summery in savor and it’s unlikely anyone will notice the swap.

A plate of supplies on a table, with Waffle and Bread

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to enjoy breakfast, brunch, or dinner.

If you make waffles often, and for increasingly than a few people, a double-sided waffle iron is priceless. I love mine and it powerfully cuts the cooking time in half when you can torch two big waffles at a time. Definitely a win on a lazy weekend morning.

If you commonly make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon-size freezer bag or alternatively, each 4-inch waffle fits perfectly in a sandwich bag. So, this waffle iron is a win for freezer waffles however you plan to store them.

When you’re making waffles for a crowd, set your oven to 200°F. Place a half sheet pan topped with a wire rack in the oven. As the waffles finish in the waffle iron, place them in the oven. The wire rack will indulge air to circulate and the waffles will stay warm and well-done on the outside.

Cornbread Waffles topped with pulled pork and coleslaw on a plate. Get the recipe at

As much as I enjoy waffles, my sweet tooth has taken a backseat to my savory tooth over the past year or two. As a result, I’ve been starving savory waffles increasingly than ever.

Cheddar Chive Waffles topped with Sausage Gravy is a hearty breakfast that I just plain love. For a little bit lighter breakfast treat, these Ham and Cheese Waffles are a handheld treat that I like to alimony in the freezer.

Zucchini Cheddar Whole Wheat Waffles and Pancetta Cheddar Waffles both squint fantastic and I’ve widow them to my waffles must-try list for fall weekends.

We enjoy these savory cornbread waffles piled upper with Pulled Pork and Coleslaw. These waffles are moreover succulent with a trencher of our favorite Spicy Five Bean Chili or with a drizzle of honey or maple syrup.

Cornbread Waffles piled upper with pulled pork and coleslaw on a plate - get the recipe at

Cornbread Waffles

Cornbread waffles are crispy on the outside while soft and fluffy on the inside are perfect topped savory or sweet.
Course Breakfast, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 4 inch square or (5) 6-inch round waffles
Calories 187kcal


  • 1 cup all-purpose flour*
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • tablespoons baking powder
  • 1 teaspoon sugar
  • 1⅔ cups milk**
  • 2 eggs
  • ¼ cup butter, melted

*Gluten-Free Alternative

  • cup brown rice flour
  • cup tapioca starch
  • 2 tablespoons potato starch

**Dairy-Free Alternative

  • 1¼-1⅓ cups almond milk


  • In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, sultry powder, and sugar. Stir in the milk and eggs. Add the butter and stir again.
  • Pour onto the hot waffle iron and melt until lightly browned. Serve with chili, pulled pork and coleslaw, or with the syrup of your choice. Enjoy!


FREEZER MEAL: Let the waffles tomfool completely, surpassing storing them in an snapped zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.


Calories: 187kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 305mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Calcium: 132mg | Iron: 1.4mg

{originally published 11/5/18 – recipe notes updated 1/11/23}

Cornbread Waffles topped with pulled pork and coleslaw are a hearty dinner you'll want to try this fall! get the recipes at

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