Cheesy Mini Cornbread Waffles are the ultimate in simplicity and taste. They are perfect all by themselves, but even better with butter and/or honey or syrup. For the utmost in taste, pair the mini waffles with chili topped with sour cream and cheese – amazing!
Here’s What You’ll Need
- Mini Waffle Maker: You can’t have mini waffles without a mini waffle maker. For this recipe, I used the mini waffle maker that Susan had given me.
- Dry Ingredients: For the dry ingredients, you’ll need all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda and Kosher salt.
- Wet Ingredients: The wet ingredients include buttermilk and an egg.
- Finishing Touches: To make these delicious cornbread waffles shine, add some melted butter and shredded cheddar cheese.
Here’s How I Made the Cornbread Waffle Batter
- First, I whisked together the flour, cornmeal, sugar, baking powder, baking soda and salt in a medium bowl.
- Next, I whisked together the buttermilk and egg and added this to the dry ingredients. I stirred the mixture together just until it came together.
- Finally I added the shredded cheese and melted butter, and stirred everything together, making sure that I didn’t over mix the batter.
Here’s How I Made the Cheesy Mini Cornbread Waffles
For this recipe, I used a mini waffle maker that Susan had given me. I’ve actually had it for some time, but have just gotten around to using the mini waffle maker. It’s quickly becoming one of my favorite appliances!
Anyway, I started by preheating the mini waffle maker.
- Anyway, I started by preheating the mini waffle maker. Then, I sprayed it with vegetable oil spray.
- I added a quarter of a cup of the cornbread waffle batter to the mini waffle maker. Before closing the top, I spread the batter to ensure that it evenly covered the bottom of the waffle maker.
I closed the top and cooked the waffle for 4 minutes which was the perfect amount of time to achieve a crispy, golden-brown waffle.
Initially, I added a third of a cup of the batter but found that that quantity was a bit too much. The quarter cup was perfect!
- After 4 minutes, the cornbread waffle was crispy, golden brown and perfectly cooked. I removed the waffle from the mini waffle maker and repeated the process with the remaining batter.
- Although I tried to evenly spread the waffle batter, some of the waffles ended up with ragged edges. No problem! I used kitchen shears to trim them.
I ended up with 8 amazing Cheesy Mini Cornbread Waffles. Yum!
Frequently Asked Questions
You can make the cornbread batter ahead of time and refrigerated for up to a day.
Any cornbread waffle leftovers can be stored in an airtight container in the refrigerator for several days, or frozen for up to a month. Just reheat the waffles at 350°F for 5 minutes or until heated through, or in a toaster oven on the toast function.
I like to use extra sharp cheddar cheese in this recipe because that’s what I generally have on hand. However, feel free to substitute whatever cheese you have on hand.
Sometimes, I’ll add crumbled bacon to the waffle batter – who doesn’t love cheese and bacon? If I’m focusing on a Mexican theme, then I’ll add chopped jalapeño peppers. If I just want a little extra, I’ll add some minced chives. It’s hard to go wrong with the variations.
What To Serve With the Mini Cornbread Waffles
These Cheesy Mini Cornbread Waffles are quite versatile. You can serve them for breakfast, brunch, lunch, dinner or snack time.
For breakfast or brunch, serve the waffles with melted butter. If you’re feeling indulgent, add your favorite syrup or honey. On the more savory side, top the waffle with a poached or fried egg, or your favorite sausage.
For the ultimate breakfast or brunch, think Eggs Benedict. Add a piece of ham or Canadian bacon to the waffle. Then top with a poached egg and spoon on Hollandaise Sauce.
For lunch or snack time, substitute the bread that you would use for your sandwich with the waffles, e.g., a BLT or ham and cheese. Alternatively, use the waffles in place of buns for your favorite hamburger.
The dinner possibilities are endless. My absolute favorite is to serve the waffles topped with chili, sour cream and shredded cheese. Another favorite is to serve the waffles with pulled pork or pulled chicken. For New Years, serve the waffles with Hoppin’ John! Let your imagination run wild.
I hope you liked this recipe for Cheesy Mini Cornbread Waffles as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Cheesy Mini Cornbread Waffles
- Mini Waffle Maker like Dash
- ¾ cup (3.75-ounces) all-purpose flour
- ½ cup (2.75-ounces) yellow cornmeal
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup (8-ounces) buttermilk (See Tip 1)
- 1 large egg
- 3 Tablespoons (1.5-ounces) melted unsalted butter
- 1 cup (4-ounces) shredded extra sharp cheddar cheese (See Tip 2)
- Vegetable oil spray
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk together buttermilk and egg. Add to dry ingredients; stir just until combined (do not overmix).
- Add melted butter and cheese; stir just until combined (do not overmix).
- Preheat mini waffle maker. Spray top and bottom with vegetable oil spray.
- Add ¼ cup of the cornbread batter to mini waffle maker. Spread to cover the bottom. Close top and cook for 4 minutes or until golden brown. Remove waffle from mini waffle maker and repeat with remaining batter. (See Tips 3 and 4)
- Yield: 8 Cheesy Cornbread Mini Waffles. (See Tips 4 and 5)
- No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Add whole milk to equal one cup total. Let sit for 5 minutes.
- I used extra sharp cheddar cheese because that’s what I had on hand. Feel free to substitute regular cheddar cheese, Monterey Jack cheese or pepper jack cheese.
- Sometimes, the waffles end up having ragged edges. These ragged edges can be easily trimmed with kitchen shears. No one will ever know!
- Keep the mini waffles warm in a 200°F oven while the other waffles are being made.
- The mini waffles can be made ahead, stored in an airtight container and refrigerated for several days or frozen for up to a month. Reheat for 5 minutes at 350° F for 5 minutes, or on the toast function in a toaster oven. They’ll be just as good.
- For variety, add several pieces of crumbled bacon to the waffle batter before cooking.