Crispy Cornbread Waffles You Can Top With Anything – Easy, Versatile, and Delicious

Cornbread waffles are the answer when you want something crispy, cozy, and wildly flexible. They’re hearty but light, with a golden crunch on the outside and a tender, slightly sweet center. You can go savory with fried chicken and hot honey or keep it simple with butter and maple syrup.

They’re quick to make, pantry-friendly, and just fun. Once you try them, you might not go back to regular waffles.

Why This Recipe Works

These waffles borrow the soul of cornbread and the texture of a great waffle. They use a mix of cornmeal and flour to balance crunch with structure.

Buttermilk adds tang and tenderness, while a little sugar rounds out the natural corn flavor. Oil keeps the waffle crispier than butter would, especially once it cools a little. A hot waffle iron does the rest, sealing everything into a golden, lacy edge with a soft middle.

What You’ll Need

• Yellow cornmeal (medium grind) – the star for crunch and texture
• All-purpose flour – keeps the waffles from crumbling
• Baking powder – for lift and fluff
• Baking soda – reacts with buttermilk for extra rise
• Kosher salt – balances sweetness and boosts flavor
• Granulated sugar – just enough to enhance the corn
• Buttermilk – tender texture and light tang
• Eggs – bind the batter and add richness
• Neutral oil (like canola or vegetable) – for a crisp exterior
• Optional add-ins: shredded cheddar, chopped scallions, corn kernels, jalapeños, black pepper
• For topping (choose your vibe): butter and maple syrup, honey, hot honey, fried or roasted chicken, chili, pulled pork, avocado and eggs, salsa, fresh berries, yogurt, jam

Step-by-Step Instructions

1. Preheat your waffle iron. Set it to medium-high.

   A hot iron gives you the best crust.

2. Mix the dry ingredients. In a large bowl, whisk 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 2 tablespoons sugar until even.
3. Whisk the wet ingredients. In another bowl, whisk 1 3/4 cups buttermilk, 2 large eggs, and 1/3 cup neutral oil until smooth.
4. Combine gently. Pour the wet mixture into the dry and stir until just combined. A few small lumps are fine. If using add-ins like cheese or scallions, fold them in now.
5. Rest the batter briefly. Let it sit for 5 minutes.

   This helps hydrate the cornmeal and improves texture.

6. Grease the iron. Lightly brush or spray the waffle plates with oil, especially if yours tends to stick.
7. Cook the waffles. Ladle in enough batter to cover the grid without overflowing. Close the lid and cook until deeply golden and crisp, usually 4–5 minutes, depending on your iron.
8. Hold them crisp. Transfer finished waffles to a wire rack set on a baking sheet in a 200°F (95°C) oven while you cook the rest. This keeps them crunchy instead of steamy.
9. Top and serve. Go sweet or savory.

   A pat of butter and maple is classic, but these shine under chili, fried eggs, pulled pork, or hot honey chicken.

Keeping It Fresh

• Short-term: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or 375°F oven for 5–8 minutes to restore crispiness.
• Freeze for later: Let waffles cool completely, then freeze in a single layer before stacking with parchment. They’ll keep for 2–3 months.
• Reheat from frozen: Toast once to thaw and warm, then a quick second toast to crisp.

  Or bake at 400°F (205°C) for 8–10 minutes.

• Make-ahead batter: Mix dry and wet separately the night before. Combine right before cooking for the best rise.

Why This Is Good for You

These waffles are satisfying in a way that keeps you full, thanks to the mix of cornmeal and eggs. Cornmeal brings fiber and a natural sweetness, so you don’t need much sugar.

Using oil instead of butter reduces saturated fat a bit while delivering that coveted crunch. You’re also in control: keep toppings lean with avocado and tomatoes, pile on protein with beans or eggs, or go light with yogurt and berries. It’s comfort food that can fit into a balanced plate.

Pitfalls to Watch Out For

• Waffle iron too cool: If your iron isn’t hot, you’ll get pale, soft waffles.

  Wait for the ready light and give it an extra minute.

• Overmixing the batter: Stir just until combined. Overmixing makes tough waffles and can deflate the rise.
• Wrong cornmeal grind: Very fine cornmeal can make the waffles dense, and very coarse can be crumbly. Medium grind is the sweet spot.
• Skipping the rack: Stacking hot waffles on a plate traps steam and softens the crust.

  Use a wire rack or the warm oven trick.

• Too much batter: Overflow leads to uneven cooking and a mess. Start with less; you can always add more next round.

Alternatives

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free.
• Dairy-free: Use a non-dairy milk (oat or almond) soured with 1 tablespoon lemon juice or vinegar per cup to mimic buttermilk.

  Replace with neutral oil as directed.

• Extra corny: Fold in 3/4 cup thawed corn kernels. Pat them dry first to avoid sogginess.
• Spicy cheddar-jalapeño: Add 1 cup shredded sharp cheddar, 1 finely chopped jalapeño, and a pinch of black pepper.
• Herb and scallion: Fold in sliced scallions and chopped cilantro or parsley for a fresh, savory version.
• Sweet brunch: Skip the savory add-ins and top with berries, lemon yogurt, and a drizzle of honey.

FAQ

Can I make these without buttermilk?

Yes. Mix 1 3/4 cups milk with 1–2 tablespoons lemon juice or white vinegar.

Let it sit for 5 minutes to thicken, then use as directed.

What if I don’t have a waffle iron?

Use a well-oiled cast-iron skillet or griddle and cook as pancakes. They won’t be quite as crisp, but you’ll get great flavor and a nice edge.

How do I keep the first waffles from getting soggy?

Place them on a wire rack in a 200°F oven while you finish the batch. Avoid stacking until serving time.

Can I reduce the sugar?

Absolutely.

The recipe uses a small amount to enhance the corn. You can cut it in half or omit it if you prefer a fully savory waffle.

Why use oil instead of butter?

Oil helps the waffles stay crisp and light, even after cooling a bit. Butter adds flavor but softens the crust.

If you love butter, brush it on after cooking.

How do I know when the waffle is done?

Look for deep golden color and minimal steam escaping from the iron. Most irons need 4–5 minutes per waffle, but trust color and crispness over the timer.

Can I double the recipe?

Yes. Double everything and cook in batches.

Keep finished waffles warm on a rack in the oven so they stay crisp until serving.

What toppings pair best for savory waffles?

Great options include crispy chicken with hot honey, chili and sour cream, pulled pork and slaw, fried eggs with avocado and salsa, or roasted vegetables with feta.

In Conclusion

Crispy cornbread waffles bring the best of two comfort foods onto one plate. They’re easy to make, endlessly customizable, and just as welcome at breakfast as they are at dinner. Keep a bag of cornmeal in the pantry and you’re always a few minutes from a crowd-pleasing meal.

Top them with whatever you’re craving and enjoy that perfect crunch.