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
- Makes 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
- 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.