Crispy waffles with a cornbread-like crunch, served with whipped honey butter
Cornmeal Waffles with Honey Butter
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
6
6 waffles
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
These cornmeal waffles combine the crunch of cornbread with the deep pockets of a waffle, served with a sweet-salty whipped honey butter that melts into every crevice.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
30 min total time|6 servings|Easy difficulty
These cornmeal waffles combine the crunch of cornbread with the deep pockets of a waffle, served with a sweet-salty whipped honey butter that melts into every crevice.
AmericanVegetarian
Sarah Chen
(Updated )
Cornmeal waffles bridge the gap between a fluffy waffle and crispy cornbread. The addition of stone-ground cornmeal to a classic waffle batter creates a waffle with an incredible crunch, a slightly gritty texture in the best possible way, and a subtle corn sweetness that pairs beautifully with whipped honey butter.
These waffles are sturdy enough to hold any topping — fried chicken, pulled pork, fresh berries — but the honey butter alone is honestly all you need.
Ingredients
- 1 cup all-purpose flour
- 1 cup fine or medium stone-ground cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
- 4 tablespoons softened unsalted butter (for honey butter)
- 2 tablespoons honey (for honey butter)
- Pinch of flaky sea salt (for honey butter)
Instructions
- 1
Make the honey butter: Whip the softened butter, honey, and flaky salt together with a fork or hand mixer until light and fluffy. Set aside.
- 2
Preheat your waffle iron.
- 3
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- 4
In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- 5
Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine. Let rest for 5 minutes.
- 6
Spray the waffle iron with nonstick spray. Ladle batter onto the iron and cook until golden and crispy, about 4 to 5 minutes per waffle.
- 7
Serve hot with a generous dollop of honey butter on top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
ButtermilkPlain yogurt thinned with milk
Mix 1 cup yogurt with 1/2 cup milk for a similar tang and tenderness.
CornmealPolenta
Use the same amount of instant polenta for a slightly different texture.
Honey butterMaple butter
Replace honey with maple syrup for a different seasonal sweetness.
Tips & Storage
Pro Tips
Fine-ground cornmeal produces smoother waffles; medium-ground adds more rustic texture.
Do not overmix the batter — stir just until the dry ingredients are moistened.
These pair exceptionally well with fried chicken for a chicken-and-waffle combo.
Keep cooked waffles warm on a wire rack in a 200°F oven.
Storage
Cool completely and freeze in a zip-top bag for up to 2 months. Honey butter keeps refrigerated for 2 weeks.
Reheating
Pop frozen waffles into a toaster until crispy and heated through.
Nutrition Facts
Per serving (1 waffle with honey butter) · 6 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates38g
Fat14g
Fiber2g
Sugar8g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use self-rising cornmeal?
- Yes, but omit the baking powder, baking soda, and salt since self-rising cornmeal already contains them.
- What if I do not have buttermilk?
- Mix 1 1/2 tablespoons lemon juice or vinegar into 1 1/2 cups milk. Let sit 5 minutes until curdled.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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