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Cornmeal Buttermilk Waffles

Cornmeal Buttermilk Waffles

Cornmeal adds crunch and sweetness to these waffles. Serve waffles with butter and maple syrup for a satisfying breakfast.


1 Cup Unbleached Flour

1 Cup Yellow Cornmeal

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups Buttermilk

2 Tablespoons Sugar

2 Large Eggs

4 Tablespoons Unsalted Butter (Melted)

Heat waffle iron.

In large-size bowl whisk together flour, cornmeal, baking powder, baking soda, sugar, and kosher salt. 

In medium-size bowl whisk together buttermilk and eggs. 

Pour wet ingredients over dry ingredients and gently combine.  Stir in butter. 

Let batter sit 10 minutes. 

Lightly oil grids of waffle iron.  For each waffle drop batter by 1/3 to 1/2 cups (depending on waffle iron size) onto grids. Close lid and cook until steam stops seeping from iron.   

Remove and serve with butter and maple syrup. 

**Keep finished waffles warm in a 200-degree oven while making rest of the batch. 

Makes 4 to 6 Waffles

Prep Time:   20 Minutes

Cook Time:  35 Minutes

Total Time:  55 Minutes

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Victoria Glavin Hart