Golden crispy cornbread waffles pair perfectly with your favorite chili or huevos rancheros. Or top with a pile of pork bbq or taco meat!
Make them ahead and freeze them. Then just pop them in the toaster to heat.
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Just so you know, these are not the kind of waffles you eat for breakfast. Although, they would be fantastic under some huevos rancheros.
You don’t drizzle these guys with syrup or top them with berries.
Nope. These are hardcore savory.
They’re meant to be piled with Quick and Easy Chili or pulled pork or whatever else you can dream up. Oh! Taco meat! That would be amazing!
They have a little bit of heat. You can leave it out or amp it up, whatever you like, without affecting the basic waffle.
Start by mixing up the wet ingredients.
In a medium bowl, whisk together the buttermilk, eggs, and honey.
In a large bowl, mix together the remaining ingredients EXCEPT the melted butter.
Make a well in the center of the dry ingredients. Pour in the wet ingredients…
…and whisk until just combined.
Then gently stir in the melted butter.
Heat your waffle iron according to the manufacturer’s instructions. I’m using my Cuisinart 5-in-1 Griddler with the waffle plates. The best part is that the plates pop out so they’re super easy to wash.
Spray the waffle iron with cooking spray.
Then spoon on about 1 cup of the batter and spread it around.
Close the waffle iron and cook about 5 minutes or until golden brown. When the waffle iron stops steaming they’re usually just about done.
Repeat until all of the batter is cooked. Don’t forget to spray the waffle iron every time.
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