Buttermilk Cornbread Waffle

A couple months back, I decided to make a batch of cornbread. And as it came out of the oven, I wondered, “Why can’t this just be a waffle?!” So I started my research on cornbread styles, and began tweaking my Buttermilk Waffle Recipe to accommodate as much corn flour/meal as it could handle. I eventually found just the perfect blend of flavor and grit and a recipe that could satisfy Southerners and Northerners alike.

Topping these is your call. You could go sweet or savory. Maybe wildflower honey? Maybe chili? Perhaps maple syrup? Or perhaps fried chicken and gravy. This is one of the few times I’ll ever write a recipe and be so casual about how you handle finishing it.

Cornbread Waffles

makes 2 round American-style waffles

60g
46g
18g
2.3g
2.4g
52g
62g
228g

Preheat the waffle iron to 188°C/370°F

1. Sift all of the dry ingredients together in a medium bowl.

2. Add the warmed egg and melted butter.

3. Then add about 1/2 of the buttermilk, and whisk to blend the ingredients.

4. Add the remaining buttermilk, and finish blending the ingredients. The batter will be of a moderate-to-thin consistency and smooth.

5. Pour the mix into the preheated iron and cook for 3 minutes 55 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.