Easy Cornbread Waffles Recipe (Gluten-Free)
Dec 16, 2018 • Updated May 08, 2024
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
A twist on traditional waffles, these Cornbread Waffles make the perfect sweet or savory breakfast treat! With a traditional cornbread flavor and texture in a classic waffle form, you will love these healthy, tasty waffles!
What Makes This Recipe Great
It’s a gloomy and rainy Sunday here in New York City, but waffles will ALWAYS make a morning better, especially during cooler weather. I used to make either pancakes or waffles every weekend, but now that I live alone AND have a very flexible schedule, I’ve totally fallen off the weekend waffle wagon.
When I woke up this morning, I wasn’t sure what to make. I knew that I wanted to incorporate cornmeal because as I mentioned in my cornmeal cookie recipe, I’m still working through leftover cornmeal that I bought for ONE recipe before Thanksgiving. Enter vegan Cornbread Waffles. I almost made regular cornbread again. ALMOST. But instead, I thought, what would happen if I waffled it?
These cornbread waffles have a really nice texture thanks to the cornmeal, and just like regular cornbread, taste delicious with a little bit of vegan butter and maple syrup. You can also experiment by topping with some savory ingredients for that nice sweet/savory flavor combo. It’s such a simple breakfast recipe and you can really make it your own.
Whether you’re using up leftover cornmeal or just making these because you love cornbread, these are an easy and perfect breakfast for the weekend. You can also store these waffles in the freezer or fridge, and pop them in the toaster oven when you’re ready to eat them. Yup, that means these are meal-prep friendly!
If you love cornbread recipes, try my Vegan Cornbread Muffins or this Mochi Cornbread!
Ingredient Notes
- non-dairy milk: For a nut-free version use oat milk or soy milk. Alternatively, you can use almond milk, coconut milk, or cashew milk.
- raw apple cider vinegar
- yellow cornmeal
- oat flour: Or gluten free all purpose flour.
- unsweetened non-dairy yogurt
- maple syrup
- date sugar
- ground flax seeds
- baking powder
- vanilla extract
- salt
- nonstick spray: For the waffle iron.
Step-by-Step Instructions
- In a small bowl, combine apple cider vinegar with non-dairy milk and allow to sit until slightly thickened (we’re mimicking buttermilk here).
- Whisk together the dry ingredients: cornmeal, oat flour, date sugar, flax seeds, baking powder, and salt in a large bowl.
- Next add the wet ingredients: thickened milk, non-dairy yogurt, maple syrup, and vanilla extract, and combine with a spatula until smooth.
- Your waffle batter mixture should be thicker than pancake batter, but still spoonable into your waffle iron. If you need to, you can add additional non-dairy milk by the teaspoon.
- Spray your waffle iron with nonstick cooking spray. Pour batter into the iron and cook until golden brown (according to waffle maker instructions). Serve immediately. Use any remaining batter for additional waffles.
- Top with melted butter, maple syrup, nut butter, and fresh berries, or make savory cornbread waffles with your favorite savory and sweet toppings.
Expert Tips
- I used an unsweetened coconut yogurt, and I recommend looking for one with minimal, unprocessed ingredients (i.e. no added sugars, oils, etc.)
- You can also experiment by topping with some savory ingredients for that nice sweet/savory flavor combo. Make savory waffles by topping with chives, cilantro, vegan cheddar cheese, avocado, green onions, microgreens, and more.
- You can make multiple batches and freeze extra waffles to have on hand for an easy breakfast.
- If using a Belgian waffle maker, keep in mind that this will yield pretty big waffles. For smaller waffles, use a dash mini waffle maker or another smaller waffle iron.
Serving Tips
Serve your waffles topped with melted butter, maple syrup, nut butter, and fresh berries, or make savory cornbread waffles with your favorite savory and sweet toppings.
Storage Tips
Store leftover cornbread waffles in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. Reheat in the toaster oven and serve with your favorite toppings.
More Healthy Recipes
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Easy Cornbread Waffles Recipe (Gluten-Free)
Ingredients
- 2 cups of non-dairy milk
- 1 tsp raw apple cider vinegar
- 1 1/2 cups cormeal
- 1 cup oat flour
- 1/4 cup of unsweetened non-dairy yogurt*
- 2 tbsp maple syrup
- 2 tbsp date sugar or coconut sugar
- 1 tbsp ground flax seeds
- 1 tbsp baking powder
- 1 tsp vanilla extract
- pinch of salt
Instructions
- In a small bowl, combine apple cider vinegar with non-dairy milk and allow to sit until slightly thickened (we're mimicking buttermilk here).
- Whisk together cornmeal, oat flour, date sugar, flax seeds, baking powder and salt in a large bowl.
- Next add the thickened milk, non-dairy yogurt, maple syrup and vanilla extract and combine with a spatula until smooth.
- Your mixture should be thicker than pancake batter, but still spoonable into your waffle iron. If you need to, you can add additional non-dairy milk by the teaspoon.
- Follow instructions to make waffles according to your waffle iron.
Notes
Expert Tips
- I used an unsweetened coconut yogurt, and I recommend looking for one with minimal, unprocessed ingredients (i.e. no added sugars, oils, etc.)
- You can also experiment by topping with some savory ingredients for that nice sweet/savory flavor combo. Make savory waffles by topping with chives, cilantro, vegan cheddar cheese, avocado, green onions, microgreens, and more.
- You can make multiple batches and freeze extra waffles to have on hand for an easy breakfast.
- If using a Belgian waffle maker, keep in mind that this will yield pretty big waffles. For smaller waffles, use a dash mini waffle maker or another smaller waffle iron.
Serving Tips
Serve your waffles topped with melted butter, maple syrup, nut butter, and fresh berries, or make savory cornbread waffles with your favorite savory and sweet toppings.Storage Tips
Store leftover cornbread waffles in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. Reheat in the toaster oven and serve with your favorite toppings.Nutrition information is automatically calculated, so should only be used as an approximation.
Love & waffles,
2 Comments