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Crunchy Cornmeal Waffles


Crunchy Cornmeal Waffles Recipe

These cornmeal waffles are good if made without the 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.

At a glance

about ten 8" round waffles


Choose your measure:


  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 5 tablespoons butter, melted and cooled OR 3/8 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 (or 3 tablespoons dried chives); optional
  • 2 to 3 teaspoons ground cumin (optional)
  • 1 teaspoon ground chipotle pepper, or 1/4 teaspoon hot pepper sauce (optional)

Chili Con Queso

  • 1/2 cup prepared salsa
  • 1 cup cream cheese
  • 1 cup grated Monterey Jack cheese
  • 10-ounce package frozen, chopped spinach, defrosted and squeezed dry
  • 1 bunch scallions, sliced (about 1/4 cup)*
  • *Use the trimmed white and 2" to 3" of the scallions' green part.


  1. To make the waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron.
  5. To make the chili con queso: Heat together, over low heat, the salsa, cream cheese, and grated cheese, cooking and stirring until the mixture is smooth.
  6. Stir in the chopped spinach and scallions.
  7. Serve in a fondue pot or chafing dish alongside the waffles; the chili will thicken as it cools.