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.
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.
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. (Phi has this one and uses it all the time!)
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.
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.
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
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
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)