Cornbread Waffles – Barefeet in the Kitchen

Oh, my sweet HEAVEN. Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

A plate of food on a table, with Waffle and Cornbread

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles more than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

Waffles are like a bread or a biscuit in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is delicious on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze extra corn bread waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of basic pantry ingredients to make corn meal waffles.

  • all-purpose flour
  • cornmeal
  • kosher salt
  • baking powder
  • sugar
  • milk
  • eggs
  • melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles exchange the milk for almond milk. Rice milk is a good choice too, as it is mild in flavor and it’s unlikely anyone will notice the swap.

A plate of food on a table, with Waffle and Bread

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to enjoy breakfast, brunch, or dinner.

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.

When you’re making waffles for a crowd, set your oven to 200°F. Place a half sheet pan 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 will stay warm and crisp on the outside.

Cornbread Waffles topped with pulled pork and coleslaw on a plate. Get the recipe at

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 waffles must-try list for fall weekends.

We enjoy these savory 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.

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Servings: 10 4 inch square or (5) 6-inch round waffles

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  •  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!

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.

Calories: 187kcal · Carbohydrates: 24g · Protein: 5g · Fat: 7g · Saturated Fat: 4g · Cholesterol: 49mg · Sodium: 305mg · Potassium: 312mg · Fiber: 1g · Sugar: 2g · Vitamin A: 255IU · Calcium: 132mg · Iron: 1.4mg

{originally published 11/5/18 – recipe notes updated 1/11/23}

Cornbread Waffles topped with pulled pork and coleslaw are a hearty dinner you'll want to try this fall! get the recipes at

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