Oh, my sweet HEAVEN. These Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.
The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these Cornbread Waffles more than a few times now and no matter how you serve them, they’re a winner.
As much as I enjoy waffles, my sweet tooth has taken a backseat to my savory tooth over the past year or two. As a result, I’ve been craving savory waffles more than ever.
Cheddar Chive Waffles topped with Sausage Gravy is a hearty breakfast that I just plain love. For a little bit lighter breakfast treat, these Ham and Cheese Waffles are a handheld treat that I like to keep in the freezer.
Zucchini Cheddar Whole Wheat Waffles and Pancetta Cheddar Waffles both look fantastic and I’ve added them to my savory waffles must-try list for fall weekends.
We enjoy these Cornbread Waffles piled high with Pulled Pork and Coleslaw. These waffles are also delicious with a bowl of our favorite Spicy Five Bean Chili or with a drizzle of honey or maple syrup.
My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.
When you’re making waffles for a crowd, set your oven to 200°F. Place a baking sheet topped with a wire rack in the oven. As the waffles finish in the waffle iron, place them in the oven. The wire rack will allow air to circulate and the waffles stay warm and crisp on the outside.
If you make waffles often, and for more than a few people, a double-sided waffle iron is priceless. I love mine and it effectively cuts the cooking time in half when you can bake two big waffles at a time. Definitely a win on a lazy weekend morning.
If you frequently make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon size freezer bag or alternatively, each 4-inch waffle fits perfectly in a sandwich bag. So, this waffle iron is a win for freezer waffles however you plan to store them.
- In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and sugar.
- Stir in the milk and eggs.
- Add the butter and stir again.
- Pour onto the hot waffle iron and cook until lightly browned.
- Serve with the toppings of your choice.
Crisp, fluffy cornbread waffles with gluten-free and dairy-free recipe variations included.
- 1 cup all-purpose flour *
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon sugar
- 1 2/3 cups milk **
- 2 eggs
- 1/4 cup butter, melted
In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and sugar. Stir in the milk and eggs. Add the butter and stir again.
Pour onto the hot waffle iron and cook until lightly browned. Serve with chili, pulled pork and coleslaw, or with the syrup of your choice. Enjoy!
* GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour, 1/3 cup tapioca starch, and 2 tablespoons potato starch for the all-purpose flour listed in this recipe.
** DAIRY FREE ALTERNATIVE: These waffles work beautifully with almond milk. I find that 1 1/4 – 1 1/3 cups of almond milk is all that is needed. The batter should be slightly thick, but easily pourable.
FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.
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