What could be better for breakfast or breakfast for dinner than cornbread waffles? This recipe mergers to of the greats into one: cornbread + waffles. They're light and fluffy with a slightly crispy edge and completely addicting whether you eat a gluten-free diet or not! I highly advise making a double batch to eat throughout the week or freeze to have on hand when your corn-waffle craving strikes! —Ashley McLaughlin
two 6-inch belgian-style waffles
fine/medium ground cornmeal
oat flour (gluten-free if needed)
unsweetened almond milk (or other milk)
butter, melted and slightly cooled
1 1/2 tablespoons
In This Recipe
Preheat your waffle maker to just over medium heat and grease if necessary.
Mix the dry ingredients together in a large bowl.
Whisk the egg until pale yellow, then whisk in the milk, melted butter, and honey.
Pour the wet into the dry and whisk until just combined. Do not over-stir.
Let sit undisturbed for 7 minutes. The batter will thicken and puff during this time. After sitting the batter will be very thick and airy.
Scoop half of the batter onto the hot waffle maker and gently spread around with a spatula or butter knife.
Cook until golden brown. I like to cook over a medium heat for about 1 1/2 cycles. The resulting waffle will be golden brown and soft [but fully cooked through] to the touch, but it will firm up slightly as it cools. If your waffle maker is too hot, the exterior will become very crispy and the inside won't fully cook.
Serve immediately with fruit topping, butter, and honey, or all three.
To store: Let fully cool before storing in an airtight container. Keep in the fridge for 1 to 2 days and reheat in the toaster or oven, or freeze and reheat the same way.
Notes/Substitutions: To make this dairy-free use unrefined coconut oil in place of the butter. It will lead to a mild coconut flavor but will lend the same buttery texture. If you cannot tolerate oats in your diet sub in a high quality all-purpose gluten-free flour blend only for the oat flour at a 1:1 ratio.