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A stack of cornmeal waffles topped with blueberries, a pat of butter, a mint leaf, and a dusting of powdered sugar sits on a plate next to a fork.
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5 from 4 votes

Cornmeal Waffles

Crispy, fluffy, and packed with crunch—these overnight cornmeal waffles bring a bold flavor and perfect texture that goes perfectly with sweet or savory toppings like maple syrup or fried chicken!
Prep Time20 minutes
Cook Time2 minutes
Chilling Time8 hours
Total Time8 hours 22 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 8 4-inch waffles
Author: Jenny DeRemer
Cost: $0.37 per waffle

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
US Customary - Metric

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.

Video

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

Serving: 1waffle | Calories: 244kcal | Carbohydrates: 28g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 251mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 0.001mg | Calcium: 71mg | Iron: 2mg