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Sriracha Cheddar Cornbread Waffles

by:
February 21, 2014
5
3 Ratings
  • Makes 4 waffles
Author Notes

I am a very big fan of texture in my cornbread, so I almost always opt for using coarsely ground cornmeal over the finer stuff. These waffles are no exception, and the coarse cornmeal gives them a wonderfully crisp texture. If this isn't your cup of tea, substitute a finer cornmeal instead. —Carey Nershi

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Ingredients
  • 3/4 cup coarse cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup grated smoked cheddar
  • 1 tablespoon honey
  • 1 cup buttermilk
  • 1 egg
  • 4 tablespoons butter, melted
  • 1/2 cup pure maple syrup
  • 2 teaspoons sriracha
Directions
  1. Preheat waffle iron. Combine cornmeal, flours, baking powder, baking soda, salt, and cheddar in a large bowl.
  2. Beat together egg, buttermilk, honey, and melted butter. Pour into the dry ingredients and stir until just barely combined. (If there are still a couple dry lumps, it's ok.) Let sit for 10 minutes.
  3. After 10 minutes, the batter should have thickened to a spoonable consistency. Brush both sides of your waffle iron with butter and add three large, heaping spoonfuls (approximately 1/3 cup each) to the center of your iron. Close and cook until nicely browned.
  4. Combine maple syrup and sriracha. Top waffles with a fried egg and sriracha-maple syrup.
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Lover of simple food and cocktails served with a single giant ice cube. Raised in the NY Schoharie Valley; currently residing in Burlington, VT. Blogger at reclaimingprovincial.com.

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8 Reviews

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caroberts77 April 9, 2020
Made these last night. Really liked them, but I only got maybe 3 1/2 waffles out of the batter. Used a Belgian waffle maker, maybe that's the problem. Added some air fried chicken thighs on top. Really good.
Jessica October 22, 2016
Just made these and they are a great base recipe. I don't eat wheat and try to keep things low cal so I did:
1/2 cup corn meal
1/2 cup oat flour (just grind oats up)
1 tsp baking powder
1/2 tsp baking soda
Sprkikle of salt
3/4 cup almond milk with a squirt lemon to make buttermilk
1 egg with 1/4 extra egg whites
1 oz cheddar
Sprinkle of smoked paprika (since I didnt have smoked cheddar)
1 tsp Sriracha right in the batter since I do not like syrup

Worked out great! Made 2 giant waffles! Perfect for hubby and I.
marymary May 12, 2014
YUM - making these this coming weekend.
Burf March 29, 2014
Just made these for chicken-n-waffles night. FANTASTIC!
Lori March 29, 2014
I was SO excited to check out this recipe - I love waffles AND sriracha, and was hoping (based on the cornbread title) there wouldn't be flour in the recipe. Very sad, am I :( I can't eat wheat. I know many gluten-free recipes use ground oats as a base, wondering if I could successfully do it with this recipe. Whaddya think?
Suparna B. January 30, 2015
Lori, what about almond flour? I always use it when the recipes on here call for flour. Plus a great source of protein.
ixshelle January 30, 2015
Or coconut flour! I've made some fantastic gluten free waffles using coconut flour.
Erin M. March 26, 2015
Hi Lori,
Were you successful in trying this as a gf recipe? If so what did you use? I'd love to make these and am also gf and thought, like you did, based on the title they'd be wheat free. Have you ever tried and recipes by Danielle Walker, was thinking maybe her waffle mix would work that's in her newest cookbook. Let me know what you used, if you tried.

Thanks, Erin