Food and Recipes Recipes Cornmeal Waffles Be the first to rate & review! Serve up homemade waffles tomorrow morning. By Melissa Gray Melissa Gray Instagram Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. When not in the kitchen, you can find Melissa spending time with her dog, exploring new restaurants or breweries, or honing her martial arts skills. Southern Living's editorial guidelines Published on July 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner Active Time: 40 mins Total Time: 40 mins Yield: 16 waffles Jump to recipe Our new house waffles have a very Southern secret. Cornmeal adds crunch and a toasty flavor to this breakfast favorite. With crispy edges, a fluffy interior, and a slightly coarse texture from the cornmeal, these waffles are everything we dream of waking up to. Thanks to a blender, this waffle batter not only comes together lightning-fast, but remains light and airy. While you're cooking these waffles one by one, store the completed waffles in a preheated oven to keep them crisp and warm. No waffle iron? No worries. Use the batter to make pancakes in a skillet or on a griddle. At your next brunch, go beyond maple syrup and fresh, seasonal fruit with some outside-the-box toppings. Lean into the waffle's savory notes with variations that transform this into a hearty breakfast staple. Try your Cornmeal Waffles fully-loaded, with shredded Cheddar cheese, a sunny-side up egg, crumbled breakfast sausage, and minced chives. For those who like it spicy, try them Smokin' Hot, with thick-cut bacon, spicy honey, and black pepper. Or for a fresh take, try the Garden Variety, complete with ricotta cheese, halved cherry tomatoes, fresh corn kernels, and basil leaves. This recipe yields 8 waffles, and if you have some leftover, they freeze well and reheat beautifully in the toaster oven. Ingredients 2 large eggs 2 cups whole buttermilk ½ cup unsalted butter, melted 1 ¼ cups all-purpose flour ¾ cup plain yellow cornmeal 1 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon kosher salt Directions Preheat oven to 200˚F. Set a wire rack inside a large rimmed baking sheet. Preheat waffle iron according to manufacturer's instructions. Process eggs in a blender until frothy, about 15 seconds. Add buttermilk and melted butter. Pulse until combined, about 10 pulses. Add flour, cornmeal, sugar, baking powder, baking soda, and salt. Pulse until fully combined, about 5 pulses, stopping to scrape down sides of blender as needed. Lightly coat hot waffle iron with cooking spray. Pour about ¼ cup batter per waffle in center of waffle iron. Cover with lid, and cook until golden brown, 4 to 5 minutes. Carefully remove waffle from waffle iron, and place on prepared baking sheet. Transfer to preheated oven to keep warm. Repeat process with remaining batter, letting waffle iron reheat and recoating it with cooking spray in between batches. Great Topping Combinations Fully Loaded: Shredded Cheddar cheese, sunny-side up egg, crumbled breakfast sausage, and minced chives Smokin' Hot: Thick-cut bacon, spicy honey, and black pepper Garden Variety: Ricotta cheese, halved cherry tomatoes, fresh corn kernels, and fresh basil leaves Rate it Print