These honey cornbread waffles are made with simple ingredients, and so delicious! They’re a fun and tasty twist on waffles for breakfast!
Hi friends! I’m continuing my week of delicious waffle recipes with these lovely honey cornbread waffles. They’re easy and simple to make, using ingredients I always have on hand, and they taste totally delicious. They’re wonderful as is (with maybe a little butter and syrup) for breakfast, but they also make a fun and unique side for chili or soups. These waffles are crisp on the outside, light and fluffy in the middle, and all-around fantastic!
I used this mini honeycomb waffle maker to make mine, but you can definitely make these in a standard waffle maker or Belgian waffle maker. The batter is so simple and quick to mix together, and only takes a few minutes to make. If you’re using a mini waffle maker, it helps to have more than one waffle maker to speed things up. This recipe makes a ton (I think I ended up with a little over three dozen mini waffles!) so you can definitely cut it in half if you don’t need quite so many. The mini waffles freeze well and are easy to reheat in the toaster, so they’re great for making ahead of time and stocking the freezer. These honey cornbread waffles are a delicious and fun way to add some variety to breakfast time!
Honey Cornbread WafflesPrint Recipe
- 1 1/2 cups flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup honey
- 1/4 cup canola oil
- 1 teaspoon vanilla
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, eggs, honey, canola oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined (a few small lumps are okay). Let the batter rest for five minutes.
- Preheat the waffle iron. Cook the waffles according to your waffle maker’s directions. (For my mini waffle maker, 1/4 cup of batter cooked for 3-4 minutes was perfect.)