Cornbread Waffles
Cornbread is the perfect addition to any meal! Making it in a waffle iron is extra fun and a lot faster if your in a hurry.
Southern Buttermilk Cornbread Waffles (bonus cornbread instructions, too)
Cornbread is the perfect addition to any meal! Making it in a waffle iron is extra fun and a lot faster if your in a hurry.
Ingredients
- 1 c corn meal, NOT corn meal mix
- 1 c Gluten free flour
- 4 T sugar (I usually omit this)
- 4 t baking powder
- 1½ t salt, or to taste
- 1 cup milk, room temperature (I use buttermilk)
- 1 egg, room temperature
- ¼ c vegetable oil
Instructions
- Preheat waffle iron. Spray with cooking spray if your waffle maker isn't nonstick. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add egg, milk and oil. Mix until fairly smooth, about 1 minute. Add more milk if necessary to make it pourable. When the waffle iron is up to temp, pour the appropriate amount of batter onto the waffle iron. Close the lid and cook until the waffle is done and fairly crispy. Each waffle iron will be different in the time it takes.
- For Cornbread: Preheat the oven to 425F (218C) with the iron skillet in the oven. Remove the skillet from oven and add a Tablespoon of oil or bacon grease, turning to coat the skillet. Pour batter into the hot skillet and put skillet back in the oven. Bake for 20-25 minutes until it is golden brown and a toothpick comes out of the center clean.