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Cornbread Waffles

Cornbread Waffles

Lightly sweet, crispy cornbread waffles made with cornmeal, buttermilk, and a touch of molasses that work equally well with savory or sweet toppings.

Prep: 10 min
Cook: 20 min
Servings: 4
Breakfast

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Instructions

Instructions

1
In a medium bowl, combine the coarse yellow cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt. Whisk to blend evenly.
¾ cup coarse yellow cornmeal
¾ cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
2
In a separate bowl, whisk together the molasses, buttermilk, melted butter, and egg until well combined.
1 tbsp molasses
1 cup buttermilk
4 tbsp unsalted butter, melted
1 whole large egg
3
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes. Meanwhile, preheat the oven to 200 degrees F and place an oven-safe cooling rack over a baking sheet.
Rest the batter
4
Heat the waffle iron to medium heat. Brush with melted butter or nonstick spray. Ladle about 0.25 cup of batter per waffle and cook until lightly browned. Transfer cooked waffles to the rack in the oven to stay crisp while you finish the remaining batter. Repeat to make about 8 waffles total.
Recipe source: https://smittenkitchen.com/2017/03/cornbread-waffles/

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