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Crispy Cheddar Cornbread Waffles

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A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

close up pic of a cornbread waffle with chili on top

I’m SO glad that we have some cooler weather. It’s been blazing hot, even in November and I’m horrified to report, that we still have the AC running most of the time.

That said, I’m still dragging out the slow cooker and making this crockpot chili, because 1) it’s delicious, and 2) I just can’t wait for Phoenix to get the memo. It’s FALL, Phoenix!! Come on!!

Sometimes I want something a little different to the traditional cornbread side. Why not make a cornbread batter, and cook it in the waffle maker? Why not indeed!

This ALSO is fabulous with a poached egg, or a fried egg on top for breakfast. Just make

If you are still stuck on traditional cornbread – try my skillet cornbread recipe. It’s a keeper!

Why this recipe works:

The deep wells in the Belgian waffle maker we have makes the waffles nice and sturdy, and excellent for pouring chili over. A quick topping of some sour cream, a little cheese, and some cilantro, and we have ourselves a meal, folks! I love grabbing a quarter of the waffle, and using it as a shovel delicately transporting the chili to my mouth!

These are a cinch to make, and I think that you could totally get away with serving this to guests. I mean, people do fried chicken and waffles (I can’t get my head around putting maple syrup on savory dishes, but I digress). Why not do chili and waffles?

cornbread waffle topped with chili, sour cream and cilantro

Kylee’s Tips & FAQs

Grease your waffle maker each time with cooking spray (or brush with butter) to ensure your waffle will come out easily!

Don’t overmix the batter, just gently fold together until just combined.

Refrigerate any remaining batter, but make sure you use it up within a day or so. Even better, just cook all the batter, and freeze extra waffles.

Store savory waffles in the refrigerator in a zip-lock back, or freeze, seperating the waffles with parchment. To reheat – just place in the toaster or oven for a few minutes until warmed.

How many waffles does this make? This recipe makes 5 really big waffles, in my Belgian Waffle Maker (the kind with the really deep grooves), but with a smaller, flatter waffle iron, you would likely get a lot more. Which really just means you could snarf 2 and be just fine.

How to make Cornbread Waffles:

Full, printable recipe below – just scroll down to the recipe card!

  1. Whisk together the dry ingredients in a large bowl.
  2. In a smaller bowl, whisk together the buttermilk and eggs. 
  3. Add the wet ingredients to the dry, folding together until just combined. Don’t over mix -the batter should be shaggy, vs smooth.
  4. Add in the melted butter, and cheese, folding together gently. Again – don’t over mix!!
  5. Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
  6. Grease the waffle maker, then add around 3/4 cup of waffle batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
  7. Cook until golden brown and crispy.
  8. Top hot waffles with hot chili, sour cream, extra cheese and a little cilantro.
  9. Devour!
close up pic of a cornbread waffle with chili on top

Want more waffle recipes?

  • Blueberry Waffles from Scratch – These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
  • Low carb waffles from Home Made Interest
  • Mexican Waffles from My Kitchen Love

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5 from 10 votes
close up pic of a cornbread waffle with chili on top

Crispy Cheddar Cornbread Waffles

A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

Suggested Equipment

Prep: 5 minutes
Cook: 5 minutes
Total : 10 minutes
yield: 5 waffles

Ingredients

Optional Toppings

  • sour cream
  • extra cheddar
  • cilantro

Instructions

  • Whisk together the dry ingredients.
  • In a smaller bowl, whisk together the buttermilk and eggs. 
  • Add the wet ingredients to the dry, folding together until just combined. Don’t over mix -the batter should be shaggy, vs smooth.
  • Add in the melted butter, and cheese, folding together gently. Again – don’t over mix!!
  • Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
  • Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
  • Cook until browned and crispy.
  • Top with hot chili, sour cream, extra cheese and a little cilantro.
  • Devour!

Tips & Notes:

Grease your waffle maker each time with cooking spray (or brush with butter) to ensure your waffle will come out easily!
Don’t overmix the batter, just gently fold together until just combined.
Refrigerate any remaining batter, but make sure you use it up within a day or so. Even better, just cook all the batter, and freeze extra waffles.
Store savory waffles in the refrigerator in a zip-lock back, or freeze, seperating the waffles with parchment. To reheat – just place in the toaster or oven for a few minutes until warmed.
How many waffles does this make? This recipe makes 5 really big waffles, in my Belgian Waffle Maker (the kind with the really deep grooves), but with a smaller, flatter waffle iron, you would likely get a lot more. Which really just means you could snarf 2 and be just fine.

nutrition facts

Calories: 476kcal (24%) Carbohydrates: 28g (9%) Protein: 19g (38%) Fat: 32g (49%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 160mg (53%) Sodium: 1272mg (55%) Potassium: 283mg (8%) Fiber: 2g (8%) Sugar: 7g (8%) Vitamin A: 1100IU (22%) Vitamin C: 1.7mg (2%) Calcium: 440mg (44%) Iron: 1.4mg (8%)
Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks
Course:Dinner
Cuisine:American
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About Kylee

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

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Comments

  1. J Miller says

    Made these and added slices of jack cheese between them for a new kind of grilled cheese sandwich. Reheated this “sandwich in waffle iron until cheese melted again. Two waffles made 4 sandwiches. Served with fresh cucumber spears marinated for 24 hours in jalapeno vinegar (left over from a jar of jalapeno slices)

    Reply

  2. Aly says

    Fantastic! We added jalapeños and green onions to the batter and topped them with buttermilk fried chicken tenders when finished. Perfection.

    Reply

  3. Shellie Moore says

    I added jalapenos to the batter. My family devoured it! It was super easy to make. Vegetarian chili with melted gouda. THANK YOU for making me a superstar!

    Reply

  4. Jen says

    I made this recipe for my family and it was a HUGE hit!! My hubby added some finely diced jalapeño to the batter before cooking and it added a nice little kick.

    Reply

  6. Lisa says

    I went to the “net” for a recipe for cornbread waffles ( hoping someone out there had an idea like mine!) SCORE! We received a Belgian waffle maker for Christmas and I’m thinking of all the ways to use it. I need cornmeal muffins or something in a hurry and I thought of the waffle iron ! Thanks! Off I go to try this…..

    Reply

  7. Kathy says

    I love cornbread waffles.. i can’t wait to try out this recipe with the cheese added ? i also do brownie mix in my waffle maker and top it with ice cream ?

    Reply

  8. Suzie says

    Oh my god, this is an amazing idea!
    I love cornbread (it’s something I really miss from the USA) and this is just…. perfect 😀

    Reply

  9. Jennifer A Stewart says

    This is my kind of food! I have been known to eat spaghetti for breakfast so I think I will love this for dinner too! Chili and cornbread go hand in hand!! My grandma used to put chili on spaghetti, which I know sounds weird, but it was awesome!! Sharing!!

    Reply

  10. Meg | Meg is Well says

    I love savory waffle creations-I think maybe even more than sweet! But I love how there’s actually cornmeal in the batter!

    Reply