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That first whiff of waffles hitting the iron—the kind that teeters right on the edge of perfectly golden and just shy of trouble—now that’s the smell of a Saturday morning done right. These Buttery Crisp Cornmeal Waffles don’t just sit there looking pretty; they bring crisp edges, a tender center, and enough grit (literally) to hold their own under syrup, butter, or a full-blown fried chicken situation. Whether you’re here for sweet, savory, or just an excuse to linger over breakfast, these waffles have the backbone—and the chutzpah—to deliver.
Serve these crispy cornmeal waffles with baked eggs and four ingredient fig preserves for a delicious spread!
Introduction
If a waffle and cornbread had a crispy, golden love child, it would be these cornmeal waffles—crunchy on the outside, fluffy inside, and sturdy enough for syrup, fruit, or fried chicken. With a fine-to-medium grind cornmeal for texture and just a hint of sweetness, they’re endlessly versatile. Whether you go sweet, savory, or somewhere in between, these waffles are built to handle it. Plus, cornmeal brings a little nutritional boost, so that second helping is totally justified.
Why This Recipe Works
- Light and Airy – Thanks to whipped egg whites, these waffles have a cloud-like texture that makes each bite feel effortlessly light.
- Crisp on the Outside, Tender Inside – The ideal mix of a golden, crispy exterior and a soft, pillowy center.
- Flavorful and Slightly Nutty – Cornmeal adds a nutty richness that takes these waffles from basic to brilliant.
- Versatile – Sweet, savory – or somewhere in between – these waffles are up for anything you throw their way.
Ingredients
Wondering what ingredients you need for these easy cornmeal waffles? Grab these key ingredients, along with a few others, and you’ll be ready for an amazing breakfast!
- Cornmeal: Use a medium-coarse for a smooth batter. If you can’t track down medium-coarse cornmeal, try using polenta.
- Yeast: Instant dry yeast helps develop flavor overnight.
- Eggs: Whipping the egg whites is your secret to waffle magic—they need to be beaten into soft, lofty peaks and folded in, ensuring your waffles get that cloud-like lightness.
See recipe card for full information on ingredients and quantities.
Variations
- Cheesy Cornmeal Waffles – Toss in ½ cup of shredded sharp cheddar and watch these waffles go from basic to cheddar-ific—because cheese makes everything better. Ideal for waffle sandwiches.
- Savory Herb Waffles – Throw in some fresh chives or rosemary and turn your waffles into an herb garden with a side of breakfast. Also ideal for waffle sandwiches.
- Sweet Corn & Honey – Stir in a tablespoon of honey and a handful of corn kernels for a waffle that’s sweet, a little crunchy, and basically your new breakfast BFF.
How to Make Cornmeal Waffles
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Wake the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about five minutes until foamy. In a separate bowl, whisk together flour, cornmeal, baking soda, and salt.
2
Mix the Batter
Slowly add warm milk to the dry ingredients, stirring until smooth. Pour in the yeast mixture and melted butter, stirring to combine.
3
Incorporate the Eggs
In a clean bowl, whip egg whites until soft peaks form. Gently fold in the egg yolks, then carefully fold the egg whites into the batter without overmixing.
4
Rest the Batter
Cover and refrigerate for at least 8 hours (or overnight) for the best flavor and texture.
5
Make Some Waffles
Preheat the waffle iron and lightly grease it. Pour in the batter and cook for about 2 minutes or until golden and crisp. Dust with powdered sugar, top with softened butter, salted honey, or pure maple syrup. Add blueberries or other favorite fruit.
6
Enjoy Your Waffles!
C’mon, make haste and enjoy these while they’re hot and crispy!
Recipe FAQs
Cornmeal alone will make the waffles too dense and crumbly. A mix of cornmeal and all-purpose flour creates the perfect balance of crispness and fluffiness.
Make sure your waffle iron is preheated and lightly greased before adding the batter. Also, avoid opening the iron too soon—wait until the waffle is fully cooked and releases easily.
Place cooked waffles on a wire rack in a 200°F oven while you finish cooking the rest. Avoid stacking them, as that traps steam and makes them soggy.
No shortcuts here—this batter must chill overnight, so mix it up the night before and let it do its thing in the fridge while you sleep. Come morning, all you have to do is cook the waffles fresh for a breakfast that’s worth the wait. Or, if you’re feeling extra, cook ’em all, freeze ’em like a waffle prep pro, and reheat whenever the craving hits—just pop ‘em in the toaster or oven at 350°F (175°C) for a crispy hot breakfast.
Serving Cornmeal Waffles
Make these waffles the brunch star by topping them with crispy boneless fried chicken, cheese, a sunny-side-up egg, and a drizzle of hot honey—basically, my Southern-inspired Chicken and Waffles Eggs Benedict. Round out your breakfast table with these autumn apple yogurt parfaits, spinach quiche with bacon and blue cheese, or these oven baked home fries!
Expert Tips
- Make Ahead: This batter must chill overnight, so mix it up the night before and let it rest until morning.
- Storage: Batch-cook, cool completely, and freeze in a single layer for up to 3 months.
- Reheat: Place in a toaster as you would any frozen waffle product.
More Brunch Recipes You’ll Love
Cornmeal Waffles
Video
Equipment
Ingredients
For the Waffle Batter
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons granulated sugar
- 1/3 cup water
- 1 3/4 cup all-purpose flour
- 1/4 cup medium-coarse white or yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 1/2 cups whole milk, warmed
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs, whites and yolks separated
Optional Toppings
- confectioners' sugar
- pure maple syrup
- salted honey
- blueberries or other fresh fruit
Instructions
- Place yeast, sugar, and water in a bowl and stir to dissolve the sugar. Bloom yeast for 5 minutes until foamy.
- In a bowl mix the flour, cornmeal, baking soda and salt. Add warm milk little by little and mix until well incorporated. Add yeast mixture and mix, then melted butter and mix.
- Whisk egg whites until soft peaks form. Fold egg yolks into egg whites with a rubber spatula, while being careful not to overmix. Fold eggs into the cornmeal mixture with a spatula.
- Cover and proof for eight hours or overnight in the refrigerator.
- Heat waffle iron and coat with non-stick cooking spray once heated. Pour or scoop mix onto waffle iron. Cook until golden-brown, about 2 to 3 minutes depending on your iron.
- Remove carefully to a plate. Sprinkle with confectioners' sugar or top with syrup, salted honey, or fruit.
Notes
- Make Ahead: This batter must chill overnight, so mix it up the night before and let it rest until morning.
- Storage: Batch-cook, cool completely, and freeze in a single layer for up to 3 months.
- Reheat: Place them in a toaster as you would any frozen waffle product.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made them again, with sourdough starter, of course! However, I wanted to have them for breakfast but wouldn’t have time to cook them. So I started the batter mid-morning yesterday and thought I would let it do its thing for about 6 hours. I checked it after four hours, and the batter had doubled and was very bubbly. So I made them and put them in the fridge. I toasted them the next morning; yummy!
Barbara, I think you’d make the PERFECT sous chef for the NEA Team – they all love you for these ideas, tips, and comments! Now I want waffles, too! x – Jenny
Omigosh! I have to make these. Since you call for yeast, what about sourdough starter? Sourdough is my thing and I make sourdough waffles that also require sitting out overnight or 8 hours at least.
Barbara, so, so glad to hear from you! Somebody else also asked me about starter and my answer is ‘yes.’ Yes, it can be used (stirred down) and I am stabbing here, but maybe as much as 1/2 to 3/4 cups. Since I’ve never made them this way, I cannot say for certain how to measure. So now here is the kicker…I’m going to have to create another starter just so I can use the discard for the recipes I have been wanting to test with sourdough. But getting back to these waffles, I bet these would be AMAZING with the cornmeal and that discard! Keep me posted! x – Jenny
Thank you for answering so quickly! I was thinking about 1 cup starter and maybe lessening the milk to 1 cup. I will take my starter out of the fridge right now and feed it. Then in a couple hours make the batter. Guess what we are having for breakfast tomorrow?
Hmmm, how many guesses do I get? HA! Let me know how they turn out – I am curious about the measurements, Barbara. 🙂