Best 20 Cornmeal Waffles Recipes

CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron, and coat with cooking spray.
• In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
• Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
• Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

LEMON-RICOTTA CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
• Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
• Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA

Steps:

• For the bacon: Preheat the oven to 400 degrees F.
• Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
• Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
• Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
• For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
• For the waffles: Preheat the oven to 200 degrees F.
• Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
• Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
• Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
• Put the egg whites in a medium bowl and beat until soft peaks form.
• Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
• Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
• For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
• Top each waffle with some creamy ricotta, an egg and some bacon.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

BUTTERMILK CORNMEAL WAFFLES

Steps:

• Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
• Transfer to paper towels, Crumble bacon.
• Whisk flour and next 3 ingredients in a large bowl to blend.
• Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
• Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
• Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
• Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
• Transfer waffles to plates.
• Serve with maple syrup.

CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Steps:

• Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
• Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
• Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.

CORNMEAL BLENDER WAFFLES

Steps:

• Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking).
• Place all ingredients in a blender container.
• Cover and process at med-high speed until dry ingredients are moistened.
• Do not overblend.
• Pour 1/2 cup (125 ml) batter over grids.
• Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
• Remove waffle with a fork and place on baking sheet to keep warm in the oven.
• Garnish as desired and Enjoy!

CORNMEAL BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 4 to 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in 1-quart saucepan, heat syrup, walnuts and butter to simmering over medium heat. Serve waffles with walnut syrup.

CORNMEAL SOURDOUGH WAFFLES

Steps:

• Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
• Next morning, while waffle iron is preheating, beat egg whites until stiff.
• Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
• Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
• Place on wire racks to cool completely before packaging and freezing.
• To reheat, toast in toaster oven to desired degree of crispness.
• Please note that the cook time does not reflect the overnight proofing of the batter.

CORNMEAL RYE WAFFLES

Steps:

• mix milk ,butter, eggs ,cornmeal, sugar and rye together
• let rest 15 minutes for flours to soften
• add lemon juice mix
• add baking soda and baking powder
• pam the heck out of waffle iron every time these guys stick
• batter will be thick use a little less than 1/2 cup of batter and spread it out a little
• the longer you cook these the crisper they are.

CORNMEAL WAFFLES WITH SMOKED SALMON

Steps:

• Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
• Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
• Heat the waffle iron according to manufacturer's instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
• To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)

CORNMEAL WAFFLES WITH CHIA SEEDS

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed.
• Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

CORNMEAL WAFFLES

Steps:

• Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.

CORNMEAL WAFFLES WITH CHIA SEEDS

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl.
• Whisk buttermilk, canola oil, and egg yolks together in a separate bowl. Stir into flour mixture until batter is smooth.
• Gently fold egg whites into batter until just mixed.
• Pour about 1/4 cup batter into preheated waffle iron. Cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP

Steps:

• Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
• In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
• Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
• In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
• Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.

CORNMEAL WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES

Steps:

• Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
• Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
• Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)