Cornmeal Waffles

After being in my yogurt and granola kick from January to June, it was finally time to move onto a new breakfast. 

Granted, I actually made these waffles back in August, since Fig Newtons were more seasonal and time sensitive and these are more of a year 'round affair. But, they were a nice break from months of yogurt and granola. It's kind of hard to believe that I lasted that long with the same breakfast. 

Growing up, waffles were a special weekend breakfast sort of thing. So, to eat them in the middle of the week seems rather odd. To balance that, I still bring back the yogurt and lots of fruit. Strawberries are preferred but these figs paired rather nicely as well.

Making waffles is still a weekend affair but it is nice to make a whole batch and freeze them for later eating purposes. It's like having your own stock of Eggo waffles on hand. Stranger Things, anyone? 

These cornmeal waffles lean towards the denser side of the waffle scale but are still an excellent vehicle for syrup and fruit. They also crisp up rather nicely in the toaster and their taste is a cross between a corn muffin and a waffle. 

I would also recommend eating these with blueberry jam and would have done so had I had some on hand. But, while summer produce is still around, strawberries are the way to go!

Next up, yeast waffles!

Cornmeal Waffles

Recipe from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

Yields: about ten 8-inch waffles


  • 1¾ cups buttermilk

  • 2 large eggs

  • 5 tablespoons butter, melted and cooled

  • 1 ½ cups all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt


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 ⅓-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron. Repeat with the remaining batter.

Store leftover waffles in a Ziploc bag in the freezer for future eating days. Pop them in the toaster to re-crisp.