This quick and easy cornbread waffle recipe comes together with common pantry staple ingredients. They're ready in under 10 minutes and delicious any time of day!
Have you ever made cornbread in the waffle maker? They're perfectly crispy on the outside while remaining soft and fluffy on the inside.
My vegan hash brown waffles were super popular with y'all, so I decided to try my hand with these cornbread waffles. Shocked is an understatement! I didn't realize how versatile they could really be.
Why you'll love this recipe
- These vegan waffles are a savory take on the traditional waffle recipe.
- Cornbread waffles are accidentally vegan, with no dairy and no eggs!
- They're healthy vegan comfort food. I especially love them during the fall and winter months served alongside something hearty and wholesome.
- Lastly, these waffles are fun and filling!
Equipment
- Mixing bowls: I love my set of mixing bowls, as they come in 3 different sizes.
- Waffle iron: This waffle maker is durable and makes thick belgian waffles that turn out perfect every time!
Ingredients
Milk of choice: Since I'm lactose intolerant, I typically use almond milk, oat milk, or soy milk.
Apple cider vinegar: To make a simple buttermilk substitute, whisk together ACV with milk. If you don't have apple cider vinegar, use lemon juice or white vinegar instead.
Flax egg: Whisking ground flaxseed with water makes a fantastic egg substitute, known as a flax egg.
Oil: I prefer using avocado oil but you can use canola oil or melted butter (dairy free, if needed) as an alternative.
Maple syrup: This can be substituted with brown sugar or honey, if not vegan.
All purpose flour: To make gluten free cornbread waffles, use gluten free all-purpose flour!
Cornmeal: Use fine ground yellow cornmeal. This can be found in the baking aisle with the flour and sugar.
Baking powder: Since we're not baking with eggs, the baking powder works as the leavening agent. It helps the waffles rise and keeps them nice and tender.
Baking soda: This will make the waffles super light and airy!
Salt: Just a pinch!
How to make savory waffles
The method and process for making cornbread waffles is the same as you would for normal waffles.
Simply whisk the wet ingredients together in one bowl, and whisk the dry ingredients together in another mixing bowl. Then pour the wet ingredients into the dry and stir to combine.
Let the batter sit for at least 5 minutes as the waffle iron preheats. Then, grease the waffle iron and add the batter, 1 cup at a time.
Close the waffle iron and cook for 4-6 minutes, or until crispy! Once cooked, remove the waffle and continue with remaining batter.
Variations
If you're not a fan of waffles, make cornbread pancakes on the stovetop instead either in a pan, cast iron skillet, or griddle.
For regular vegan cornbread, transfer the batter to a 8x8-inch baking dish. Bake in the oven at 425F for 25 minutes, or until golden.
How to serve
- Have them for breakfast drizzled with maple syrup!
- Enjoy for lunch or dinner topped with hot sauce and avocado.
- Serve as a game day appetizer or snack with chili.
Expert tips
- Don't overmix the batter, it's okay if there are some lumps.
- If time permits, let the batter sit for an extra 5-10 minutes. It'll make your waffles even fluffier!
- Coat your waffle iron with cooking oil spray to ensure easy cleanup.
- Keep the waffles warm by placing them on a wire rack lined baking sheet in an oven set to 200F. This will keep them warm and using a wire rack ensures the bottoms won't get soggy.
Storage
Cornbread waffles are perfect for meal prep! I love making a big batch of waffles at the beginning of the week then enjoying them as leftovers.
In the refrigerator
Store leftover cornbread waffles in an airtight bag or container in the fridge for up to 5 days.
Freezer friendly waffles
These waffles freeze exceptionally well. Simply let them cool completely, then place in a freezer bag and pop in the freezer for up to 2 months.
How to reheat waffles
Whether you're reheating waffles from the fridge or freezer, warm in a toaster oven or regular oven for best results! Reheat at 350F for 5-10 minutes or 15 minutes if frozen.
Related recipes
Want more easy breakfast recipes? Try these next:
Cornbread Waffles
Equipment
Ingredients
Wet ingredients
- 1 cup dairy free milk almond milk, oat milk, soy milk, etc.
- 1 tablespoon apple cider vinegar substitute with lemon juice or white vinegar
- 1 tablespoon ground flax seed + 3 tablespoon water whisked together
- 2 tablespoon avocado oil substitute with canola oil or melted butter, vegan if needed
- 1 tablespoon maple syrup
Dry ingredients
- 1 cup all-purpose flour substitute with gluten-free flour, if needed
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a small mixing bowl, whisk together wet ingredients. In a large mixing bowl, whisk together the dry ingredients together. Pour the wet ingredients into the dry and stir to combine. Preheat the waffle iron and let the batter sit for at least 5 minutes.
- Grease the waffle iron, then working in batches, pour about 1 cup of the batter onto the iron, close, and let cook for about 4-6 minutes, or until crispy. Once cooked, remove from waffle maker, and repeat with remaining batter.
- Serve immediately or let cool on a wire rack until ready to eat or store.
Video
Notes
- Don't over-mix the batter, it's okay if there's some lumps.
- If time permits, let the batter sit for an extra 5-10 minutes. It'll make your waffles even fluffier!
- Coat your waffle iron with cooking oil spray to ensure easy cleanup.
- Keep the waffles warm by placing them on a wire rack lined baking sheet in an oven set to 200F. This will keep them warm and using a wire rack ensures the bottoms won't get soggy.
- Breakfast: Drizzled with maple syrup!
- Lunch or dinner: Topped with avocado hot sauce.
- Appetizer or snack: Served with chili.
- Store leftover cornbread waffles in an airtight bag or container in the fridge for up to 5 days.
- To freeze waffles, let them cool completely, then place in a freezer bag and pop in the freezer for up to 2 months.
- Whether you're reheating waffles from the refrigerator or freezer, warm in a toaster oven or regular oven for best results. Reheat at 350F for 5-10 minutes or 15 minutes if frozen.
Nutrition
Zoie says
As a Brit I clearly don't quite understand cornbread... What I really don't understand is why there's always sugar of some sort in every recipe! I'm going to leave out the maple syrup from this one (Sacrilege? Meh, I don't care 😂) Should I up one of the other ingredients to keep the wet/dry ratios the same? What do you recommend?