The best cornmeal waffles recipe is the perfect option if you’re looking for a waffle that’s not too sweet, and perfectly delicious! Keep reading for ideas on how to enjoy these waffles.
After talking to a few friends, it sounds like not everyone has ever even had a cornmeal waffle. So take this as your sign to give it a try. We love using this recipe to make something like chicken and waffles because these waffles aren’t as sweet as your typical waffle.
Why You’ll Love These Waffles
- Not too sweet, just right: These waffles have a subtle corn flavor with just a touch of sweetness, so they pair beautifully with sweet or savory toppings.
- Great for busy schedules: They whip up quickly and freeze beautifully – ideal for breakfast prep or easy brunches.
- Versatile: Serve them with syrup, jam, fried chicken, or chili – they work with everything.
- Family-friendly: A new twist on classic waffles that kids and adults both enjoy.
When you get started, you’ll notice that this waffle dough is a little thicker than you might be used to. Don’t worry, that is exactly what you want when making this recipe.
What ingredients do I need to make cornmeal waffles?
- Flour
- Yellow Cornmeal
- Baking Powder
- Sugar
- Vegetable oil (any neutral oil will work – grapeseed is another good option)
- Eggs
- Milk (dairy or non-dairy)
- Salt
After you’ve combined the ingredients, you’ll want to let the dough sit for 5 minutes. This allows time for the baking powder to activate. This is the perfect time to heat your waffle maker. (I have this one and use it all the time!)
Customizations
- Savory twist: Stir in shredded cheese, herbs, or a pinch of spices like cumin or smoked paprika.
- Sweet additions: Fold in chocolate chips, blueberries, or add vanilla extract for a sweeter breakfast treat.
- Dairy-free option: Use a non-dairy milk.
Tips for Success
- Let the batter rest: Allowing the batter to sit for about 5 minutes helps the baking powder activate and the cornmeal hydrate so the texture is just right.
- Heat your waffle iron first: A well-preheated waffle iron ensures crisp edges and golden surfaces instead of soggy waffles.
- Don’t over-mix: A few small lumps are fine as over-mixing can make waffles tough.
- Freeze properly: Cool waffles completely on a rack to prevent steam from making them soggy before freezing.
If you loved the idea of chicken and waffles, all you need to do is buy some breaded chicken tenders and serve them with these cornmeal waffles – always a hit with the kids! Or if sweeter is more your thing, try serving with syrup and/or your favorite jam or jelly.
How to make cornmeal waffles:
- Mix dry ingredients in a large bowl.
- Add in remaining ingredients and stir.
- Heat waffle iron and cook according to instructions.
- Cook 3-4 minutes per waffle.
- Put on a wire cooling rack when they come out of the waffle iron.
When making waffles, we always like to make extra for later in the week! This recipe is great for freezing. Simply cool waffles and put them in a freezer safe bag. The waffles will store well in the freezer for up to three months. And if you’re looking for sweeter waffles to freeze, try this recipe.
Serving Suggestions
- Classic breakfast: Warm waffles with butter and maple syrup.
- Brunch board: Serve alongside fresh fruit, yogurt, and granola.
- Chicken & waffles: Top with fried chicken and a drizzle of honey or hot sauce for a savory meal.
- Soup dippers: Use slightly smaller waffles as fun crunchier sides for soup or chili.
- Freezer breakfasts: Toast from frozen in the morning for a quick protein-packed start.
FAQs for cornmeal waffles
- Can I make the batter ahead of time? Yes! You can prepare the dry mix ahead and store it in an airtight container. Combine with wet ingredients and cook when ready.
- How long do these waffles last in the freezer? Properly cooled and stored, waffles freeze well for up to three months.
- Why is the cornmeal waffle batter thicker than regular waffle batter? Cornmeal absorbs liquid differently than flour, so a thicker batter helps develop a crisp exterior while staying tender inside.
- How do I reheat frozen waffles for best results? Reheat in a toaster, toaster oven, or oven – this helps keep the edges crispy rather than soggy.
Here are some other waffles recipes you might like:
Find all of my freezer meals here.
Equipment
Ingredients
- 2 cups flour
- 1 1/2 cups yellow cornmeal
- 1.5 Tablespoons baking powder
- 2 Tablespoons sugar
- 1/4 cup vegetable oil any neutral oil will work - grapeseed is another good option
- 2 eggs
- 2 cups milk dairy or non-dairy is fine
- 1/2 teaspoon salt optional
Instructions
- Mix dry ingredients (first 4) in a large bowl. Add in remaining ingredients and stir. A few small lumps are ok.
- Heat waffle iron and cook according to instructions. Typically waffles will take about 3-4 minutes per waffle. Put on a wire cooling rack when they come out of the waffle iron.
- Makes about 8 large waffles.
Video
Notes
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen. These waffles freeze for up to 3 months. Simply let waffles cool, put in a freezer storage bag and store.
Nutrition
Calories: 292kcal | Carbohydrates: 52g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 72mg | Potassium: 236mg | Fiber: 4g | Sugar: 7g | Vitamin A: 158IU | Calcium: 105mg | Iron: 3mg
Dave says
Served these with BBQ meatloaf on top. Added candied jalapeños and drizzled with more bbq sauce. They were amazing
Sweetphi says
Thank you so much for taking the time to leave this wonderful feedback – and omg delicious topping, I’m totally going to try that!
TOBRETH S HANSEN says
Good hearty waffle. Batter was thick so I used a cookie scoop. Wish I had read the salt comment before – I think a little salt would have been a boon.
Sweetphi says
Thank you so much for your feedback. I’ll move that salt comment into the recipe!
Chris says
This was super fast and easy. I added a 1/2 teaspoon of salt to it. They came out super crunchy!
Sweetphi says
So happy to hear this! Thank you so much for taking the time to come back and leave feedback, so glad you enjoyed the waffles!
Shelly says
This was the first time I have made cornmeal waffles. Because they are not as sweet as regular waffles, they go very well with savory foods. I served them as dippers with the turkey/veggie soup I made today. Excellent! After I made the first waffle and tasted it, I decided to add a little salt to the remaining batter. It brought up the flavor of the waffles. Thanks for sharing this recipe!
Sweetphi says
I’m so happy to hear this wonderful feedback, so glad you loved these waffles. I absolutely love that you used them as dippers with soup, I’m going to try that next time I make them!!
Kathy says
Just tried these tonight and they were delicious! Made half a recipe for the two of us and it made 2 1/2 Belgian waffles.
Sweetphi says
I’m so happy to hear that you loved these! Thank you so much for coming back and leaving feedback about half the recipe 🙂
Ellie says
These were really delicious. I made them just as listed, but my milk was a bit beyond fresh, so I was able to avoid wasting it as this recipe includes a tiny bit of sugar. The recipe made 7, which was enough for my appreciative family.
Sweetphi says
I’m so happy to hear this amazing feedback, thank you so much for taking the time to come back and comment!! These waffles are such a favorite of ours too (I like to serve them with chicken nuggets – our version of chicken and waffles with small kids lol)