Southern Cornmeal Waffles

Southern Cornmeal Waffles

With all the talk in the UK in recent days being about Brexit, I got frustrated enough to turn off the TV and my laptop. Which is quite unnerving given my normal desire to follow anything political. Anyway, last weekend I did indeed switch off, and turned to the kitchen.

Last year I finally bought a waffle iron, and since then about twice a month for breakfast we have waffle on lazy Sunday mornings. They are good, but this is a bit of a twist of my normal recipe with a bit of a heartier and spicier edge to it. Which means that these cornmeal waffles stand up better than most to more inventive toppings.

‘Cornmeal Waffles demand accompaniments’

Southern Cornmeal WafflesUnlike a normal Belgian waffle, cornmeal waffles are more savoury than sweet. That and they demand accompaniments. With Belgian waffles you could easily just cover them with butter and maple syrup. With cornmeal waffles, you need toppings that work with the spice and heft. This rich egg yolk, spiced sausage, or fresh herbs. In the past I’ve loaded these with scrambled eggs and pico de gallo, fried eggs and chimichurri, and most recently I turned them into a sandwich with poached eggs and sausage. Oh they are good, even my spice aversion husband liked these crispy nooks.

So, there you have it. You want a good way to switch up a classic breakfast?, then give these cornmeal waffles a shot.

Southern Cornmeal Waffles
Prep Time
20 mins
Cook Time
5 mins
Southern Cornmeal Waffles, heartier and spicier than your standard Belgian waffle. Which means these stand up better than most to more inventive toppings. That and they need fresh accompaniments.
  • 1 cup all-purpose flour
  • 1 cup ground cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs separated
  • 1/4 cup honey or Maple Syrup
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 2 teaspoons Cayenne pepper
  • ¼ teaspoons cumin
  • 1 teaspoons Hot paprika
  1. Mix all dry ingredients together, including spices. In a separate bowl, place all wet ingredients except for the egg white.
  2. Using a whisk, whip the egg whites until they are light and fluffy with peaks.
  3. Add all the wet ingredients (except for egg whites) with the dry, and then slowly fold in the egg whites. This will help the waffles be a bit more airy, especially when the cornmeal will make them heavier.
  4. Finally, let the mixture sit for about 15-20 minutes while you heat up the waffle iron. When hot, lightly grease with butter or nonstick spray. Pour a bit of batter onto the iron, and cook until golden brown. Top with poached egg and sausages.

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