My husband asked me to make him cornmeal waffles. I did not find a recipe for them, so I took a waffle recipe and adapted it using cornmeal. He calls them 'gritty waffles' and asks for them often.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
5
Yield:
5 waffles
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cornmeal, baking powder, baking soda, and salt together in a bowl. Add 1/3 cup vegetable oil, eggs, and buttermilk and whisk until batter is well blended.

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  • Preheat a waffle iron according to manufacturer's instructions and brush with oil.

  • Pour batter into the preheated waffle iron, covering 2/3 of the grid. Close and bake according to manufacturer's instructions. Repeat with remaining batter.

Cook's Note:

Waffle irons vary in the time to cook.

Nutrition Facts

415 calories; protein 10.3g 21% DV; carbohydrates 46.3g 15% DV; fat 21g 32% DV; cholesterol 78.3mg 26% DV; sodium 812.6mg 33% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2016
This is my recipe (so natch the 5 stars!:). I had meant to add that putting them in the toaster is a great to warm them up and can crisp them back up. I am glad to see that these waffles have been enjoyed. UPDATE: I noticed one reviewer said she might cut back on cornmeal and I just want to suggest that it is a good idea. I played with the ratio of flour to cornmeal until I had what my husband liked - thus the name!:) I know everyone has different preferences. Read More
(2)

Most helpful critical review

Rating: 2 stars
03/21/2017
Made these today and for some reason I expected a firmer texture. They are gritty but they are very light and floppy. I was hoping for more body in the waffles more like a Belgian style waffles with extra crunch. These are more like pancakes in texture. Read More
(1)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/20/2015
My husband loves this recipe! They reheat really well and are still delicious. My father-in-law likes them with molasses. Yum! Thanks so much for posting it! Read More
(2)
Rating: 4 stars
07/18/2015
These are an interesting take on waffles - think cornbread meets waffle. Made exactly as instructed w/ no substitutions. I see this as more of a savory waffle and think topping it w/ cheese scrambled eggs and picante sauce would work for breakfast or chili would work for a lunch/dinner. Thanks for sharing Read More
(2)
Rating: 5 stars
10/17/2015
My husband wolfed it down before I could get a photo taken! Read More
(2)
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Rating: 5 stars
04/02/2016
This is my recipe (so natch the 5 stars!:). I had meant to add that putting them in the toaster is a great to warm them up and can crisp them back up. I am glad to see that these waffles have been enjoyed. UPDATE: I noticed one reviewer said she might cut back on cornmeal and I just want to suggest that it is a good idea. I played with the ratio of flour to cornmeal until I had what my husband liked - thus the name!:) I know everyone has different preferences. Read More
(2)
Rating: 5 stars
08/05/2016
I used melted coconut oil instead of butter so I needed to warm up the milk and egg a bit before mixing it in. Served with a fresh blackberry/maple syrup and they were delicious! Read More
(1)
Rating: 2 stars
03/20/2017
Made these today and for some reason I expected a firmer texture. They are gritty but they are very light and floppy. I was hoping for more body in the waffles more like a Belgian style waffles with extra crunch. These are more like pancakes in texture. Read More
(1)
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Rating: 5 stars
03/12/2016
Great recipe! They're closer to corn bread than I expected so I may reduce the amount of cornmeal to flour ratio next time. I added a tsp of vanilla and 1/2 tsp almond extract for fun. I always add flaxseed to my waffles to make them healthier so that may have thickened my batter a little bit which was a perfect consistency. Read More
(1)
Rating: 5 stars
12/17/2015
I had no buttermilk so I did the milk vinegar substitution. This might be why I ended up with a very runny batter. I ended up adding a little more flour and cornmeal to thicken a bit and it was still runnier than I am used to for waffles but they came out great! My whole family ate them up. The texture is interesting so if you are cooking for anyone who might be averse to the slight grittiness from the course ground cornmeal then be aware. They aren't too crunchy just gritty as stated:) Thank you! Read More
(1)
Rating: 5 stars
01/23/2017
Excellent. I don't get enough fibre so I decided to try these and I'm glad I did. When I first looked at the recipe I was surprised that it was very much like my mom's pancake recipe which I make all the time. The only difference is we use 1/2 cup cornmeal/ 1 1/2 cup flour 3 tbsp oil and 3 tsp baking powder for the pancakes. Everything else the same so this recipe could be used for both pancakes and waffles. I didn't realize that you could use so much cornmeal and still have great waffles/pancakes. I will use this recipe again. Thanks for sharing. Read More
(1)
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