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Cheesy Mini Cornbread Waffles
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5 from 2 votes

Cheesy Mini Cornbread Waffles

Cheesy Mini Cornbread Waffles are the ultimate in simplicity and taste. They are perfect all by themselves, but even better butter and/or honey or syrup. For the utmost in taste, pair the mini waffles with chili topped with sour cream and cheese - amazing!
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Appetizer, Bread, Brunch
Cuisine: American
Servings: 8 mini waffles
Calories: 206kcal


  • 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)


  1. 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.
  2. 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.
  3. Sometimes, the waffles end up having ragged edges. These ragged edges can be easily trimmed with kitchen shears. No one will ever know!
  4. Keep the mini waffles warm in a 200°F oven while the other waffles are being made.
  5. 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.
  6. For variety, add several pieces of crumbled bacon to the waffle batter before cooking.


Serving: 1g | Calories: 206kcal | Carbohydrates: 19g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 348mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Calcium: 163mg | Iron: 1mg