Gluten-Free Cornbread Waffles

August 19, 2013
4 Ratings
  • Makes two 6-inch Belgian-style waffles
Author Notes

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

What You'll Need
  • 1/2 cup masa harina
  • 1/4 cup fine/medium ground cornmeal
  • 1/4 cup oat flour (gluten-free if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup unsweetened almond milk (or other milk)
  • 2 tablespoons butter, melted and slightly cooled
  • 1 1/2 tablespoons honey
  1. Preheat your waffle maker to just over medium heat and grease if necessary.
  2. Mix the dry ingredients together in a large bowl.
  3. Whisk the egg until pale yellow, then whisk in the milk, melted butter, and honey.
  4. Pour the wet into the dry and whisk until just combined. Do not over-stir.
  5. 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.
  6. Scoop half of the batter onto the hot waffle maker and gently spread around with a spatula or butter knife.
  7. 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.
  8. Serve immediately with fruit topping, butter, and honey, or all three.
  9. 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.
  10. 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.

See what other Food52ers are saying.

  • Joana Zarur
    Joana Zarur
  • LaraLue
  • eilish
Hello! My name is Ashley, and I'm the photographer + writer behind the blog, Edible Perspective. LOVE // the husband // family // cooking for others // farmers markets // the first winter snow // cycling // snowshoeing // snowboarding // bluegrass // architecture // our pups // farm fresh eggs // mountains // boxed wine // breakfast // biking to breweries // clean sheets // traveling

3 Reviews

LaraLue May 14, 2022
These are so effing good! I made corndog waffles by browning a couple cut-up snake River Farms Wagyu beef franks and mixing in the batter. Good with honey butter as well as ketchup and mustard! Also made them as written & added sploosh of vanilla & a sprinkling of Swedish pearl sugar on top before closing the waffle maker.
Joana Z. April 10, 2020
I love it!!! I used corn grits instead of masa harina and I tasted great. Will try the original recipe next time if I can find masa!
eilish May 15, 2018
If I add canned corn how does this effect the recipe?