Homemade Cornmeal and Buttermilk Waffles

Name: Homemade Cornmeal and Buttermilk Waffles
Total time: 10 min
Yield: 8
Ingredients: 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 cup melted butter; 1 3/4 cups buttermilk; 3/4 cup yellow stone ground cornmeal; 2 eggs; 1 1/4 cups all-purpose flour; 2 tablespoons honey; 1/2 teaspoon maple flavoring or vanilla extract; 1/4 teaspoon salt; Cooking spray or oil for the waffle iron

Recipe GLPR735f0f0ed18b4f

Breakfast

10 min

291 cal

Servings: 8

Oven

Light and fluffy waffles made with stone-ground cornmeal and tangy buttermilk, featuring a subtle honey sweetness and optional maple flavor. The cornmeal adds wonderful texture and a slightly nutty taste, while the buttermilk creates a tender crumb. Perfect for a weekend breakfast or brunch, served warm with your favorite toppings.

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Ingredients

3 teaspoons baking powder

1 teaspoon baking soda

1/2 cup melted butter

1 3/4 cups buttermilk

3/4 cup yellow stone ground cornmeal

2 eggs

1 1/4 cups all-purpose flour

2 tablespoons honey

1/2 teaspoon maple flavoring or vanilla extract

1/4 teaspoon salt

Cooking spray or oil for the waffle iron

Directions

Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, beat the eggs on high speed for about 2-3 minutes until they become light, airy, and pale in color.
In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set the dry mixture aside.
Pour the melted butter, buttermilk, and honey into the bowl with the beaten eggs. Stir until well combined.
Add the maple or vanilla flavoring to the wet ingredients and mix gently.
Fold the dry ingredients into the wet ingredients, stirring until just combined. The batter may have some small lumps, which is fine.
Lightly spray or brush the waffle iron with cooking spray or oil. Pour the batter onto the center of the hot waffle iron, filling it about three-quarters full.
Close the waffle iron lid and cook until the steam stops rising from the sides, approximately 3-4 minutes. Do not open the lid prematurely.
Carefully lift the top of the waffle iron slightly and let the waffle sit on the open iron for 20-30 seconds to allow it to finish crisping. This helps create a crispy exterior while keeping the interior tender.
Using a fork, gently remove the waffle from the iron and place it on a baking sheet in a warm oven (set to 200°F) to keep it warm while you cook the remaining waffles.
Repeat steps 6-9 with the remaining batter. Serve the waffles warm with your favorite toppings such as maple syrup, butter, fresh berries, or whipped cream.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight waffle recipe with genuinely available ingredients at any Charlotte supermarket—cornmeal, buttermilk, and flour are staples everywhere from ALDI to Harris Teeter, and at current prices you're looking at roughly $1.25 to $1.50 per serving for a full batch. The stated 10 minutes is misleading; griddle-up time hides 5 minutes of actual prep and waiting for the iron to heat, so expect 18 minutes total. The real strength is that waffles are forgiving—they don't demand constant attention, reheat decently in a toaster oven, and feel like a treat even on a Tuesday. Maple flavoring instead of pure maple extract is a cost-saving choice that won't offend, though it's a touch artificial compared to the real thing.