Waffle Maker Cornbread

A quick and easy cornbread recipe made in a waffle maker, perfect for a cozy weeknight meal with crispy edges and a tender center.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup Cornmeal Medium grind preferred for texture.
1 cup All-purpose flour Helps hold everything together.
2 tbsp Baking powder Provides lift.
1 tsp Salt Enhances corn flavor.
1 tbsp Sugar or honey Optional for balance.

Wet Ingredients

2 large Eggs Provide structure and richness.
1 cup Milk or buttermilk Buttermilk adds tang.
4 tbsp Melted butter or neutral oil Butter offers the best flavor.

Method

Preparation

Preheat your waffle maker until fully hot, letting it sit for a few minutes after the light indicates it's ready.
In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together eggs, milk or buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Grease the waffle maker thoroughly with butter or a neutral spray, ensuring to coat the corners.
Scoop in the batter and close the lid without opening too soon. Cook until the steam slows and it looks set.

Notes

Waffle Maker Cornbread reheats well. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat in a toaster for crispness.