Not all cornbread waffles are created equal. You may be familiar with savory cornbread waffles that are meant to be topped with everything from chili, to pulled pork, to fried chicken (think chicken and waffles). I created this sweet cornbread waffle recipe as a unique twist on classic breakfast waffles. They’re also a great choice for breakfast for dinner along with scrambled eggs and bacon or sausage.
Transfer leftovers to a plastic storage bag and store the waffles in the refrigerator for up to 4 days. For longer storage, follow my detailed freezer instructions and tips for reheating Homemade Waffles. The information is also in the Notes section of the recipe card below.
To ensure crispy on the outside, fluffy on the inside waffles be sure to use fine ground yellow cornmeal for this recipe. Don’t be tempted to substitute melted butter for the vegetable oil as oil works far better at creating a crispy exterior. Cook them until they are a rich, golden brown color.
Buttermilk is the better choice here to help create a fluffy interior to contrast the crispy exterior. But, if you go to the fridge and realize you don’t have any buttermilk you can easily make a substitute. Pour 1 tablespoon of vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Gently stir the mixture and let it rest for about 5 minutes.
I think waffles are best served immediately as they come off the waffle iron. If you prefer to cook the full batch of waffles and serve them all at once, preheat your oven to 225 degrees F. Transfer each waffle to the oven, placing it directly on the oven rack, and quickly close the oven so it will hold the heat.