Crunchy Cornmeal Waffles

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Crunchy Cornmeal Waffles

star rating (12) rate this recipe »
Published prior to 2008

These cornmeal waffles are good if made without the Mexican spices and eaten with syrup, but even better made spicy and served with a simple chili con queso dip. Leave out the "optional" ingredients if serving the waffles with berries, fruit compote or syrup.

1 3/4 cups buttermilk
2 eggs
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh chives; if using dry, use 3 tablespoons (optional)
2 to 3 teaspoons ground cumin (optional)
1 teaspoon ground chipotle pepper, or 1/4 teaspoon hot pepper sauce (optional)
3 tablespoons dried tomato or bell pepper flakes (optional)

Chili Con Queso
1/2 cup prepared salsa
8 ounces cream cheese
1 cup grated Monterey Jack cheese
1 bunch scallions, sliced (about 1/4 cup)*
10-ounce package frozen, chopped spinach, defrosted and squeezed dry

*Use the white part and part of the green, about 4 inches total of each scallion.

Waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming. Yield: about ten 8-inch round waffles.

Chili Con Queso: Heat together, over low heat, the salsa, cream cheese and grated cheese, cooking and stirring until the mixture is smooth. Stir in the chopped spinach and scallions. Serve in a fondue pot or chafing dish to keep the mixture fluid; it'll thicken as it cools. Refrigerate any leftover sauce; it makes a wonderful dip for tortilla chips, or spread for a wrap sandwich.


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  • star rating 08/06/2014
  • Roxy from
  • If you want a cornbread flavor to your waffles these will fit the bill. I made them to go with fried chicken, bourbon maple syrup and bacon. I used masa, and no spices. They smelled awesome while cooking, but came out floppy and flat, (maybe it was the masa). I think I prefer big, fluffy and traditional waffles with fried chicken, where there is more contrast of texture and taste. I am recommending this recipe, because I think they would be fine for another use.
  • star rating 07/03/2014
  • from
  • star rating 11/24/2013
  • Miriam from Brooklyn, NY
  • I made these because I ran out of cornmeal waffle mix and I won't be buying the mix anymore! These came out crunchy and delicious. My family loves the taste of these because they taste like corn muffins. I'll be serving these for breakfast on Thanksgiving morning!
  • star rating 04/19/2013
  • Carissa R. from Manhattan Beach, California
  • Made these to accompany chicken paillards for a celebration dinner for my older daughter (who is newly intrigued by the concept of fried chicken & waffles). My younger daughter searched for a cornmeal waffle recipe using Google and said, "Wait, mom! Here's one from King Arthur Flour! They're always good, right?" I've clearly taught my children well! This recipe turned out PERFECTLY! Easy preparation, lovely texture, beautiful color, easy removal from the waffle iron. I used coarse meal and no spices then served the 2 leftover waffles, re-toasted, to my happy daughters in the morning. Will bookmark this and happily make it again. (And, yes, these are a fabulous match for "fried" chicken!)
  • star rating 04/02/2013
  • Jean from Denver, CO
  • Just made a batch of the regular waffles. Yum! Substituted .5 c whole white flour for .5 c of AP flour and added a cup of chunky pureed peaches with an extra teaspoon of honey. Might add more peach or other fruits next time. Can't wait to try the ones with the optional ingredients with chili.
  • star rating 01/13/2013
  • Mary from Minneapolis, MN
  • I made these as vegan and they came out great. Sub soy milk with 1 T. vinegar for buttermilk, 2 T. flaxseeds, ground and 1/4 c. water for eggs (I added ground flax seeds to the dry ingredients, water to the wet ingredients), canola oil instead of butter. Letting the batter sit to moisten corn meal is very useful. I love them as savory with chili, but they are also great as sweet waffles with strawberries.
  • star rating 01/13/2013
  • cwsheldon from Austin, TX
  • made these today and they were great. Wish I saw the masa suggestion, but I will try that next time.
  • star rating 01/14/2012
  • milkwithknives from KAF Community
  • Very yummy waffles. I use coarse, whole grain cornmeal and just love the crunchy texture. These are very good with spelt or oat flour in place of the AP, but my absolute favorite way to make them is with masa harina. Big, pure corn flavor like you wouldn't believe. I highly recommend this recipe. Thanks!
  • star rating 07/04/2011
  • mitsya from KAF Community
  • I used the dried buttermilk powder available on this site & it worked beautifully! I let the batter rest for about 90 minutes & whipped a bit of unflavored cream to fold in at the last minute before baking on the iron (maybe 1/3 cup whipped well). We paired it with some Mexican-inspired grilled chickens for a sort of Middle American twist on chicken & waffles. Superb!
  • star rating 01/30/2011
  • thecaterx from KAF Community
  • All I can say is 'wow'! I'm not sure what I was expecting but these came out like the perfect marriage of waffles and cornbread. But thinking about the way the batter looked, I'm almost sure I could have poured it into a cast iron skillet and baked it just like my favorite cornbread. I wanted to make them first without the spices so I can then decide how to use it in the future. The plain version I think would make a beautiful base for something with tomato base or something BBQ. Topping it with BBQ pulled pork jumped immediately to mind. I'll be playing around with this one for quite a while. Thanks, KAF!
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