cornmeal waffles

When I set out to make apple butter, I had it in my head that I just had to make cornmeal waffles to be the vehicle for my apple butter. Cornmeal waffles? I’ll attempt to explain.
A while back I came across a book. More specifically, a romance novel (if you get my drift) in which the main character who loved cooking (among other things) made a crock pot full of apple butter and served it on cornmeal waffles. I don’t have any clue – none at all – why this stuck in my head. But it did. It sounded amazing.
Also, it is admittedly odd that apple butter on cornmeal waffles is the detail from the book that stuck in my head. I really do have a one track mind – and it’s food apparently. Turns out though that the book was actually pretty darn entertaining and I have read it several times since.

Problem was, I didn’t have a cornmeal waffle recipe. Also, did I mention that I didn’t even have a waffle iron? I know. I really was coming at this from a bizarre angle. Well, a quick text to my sister (who doesn’t even question my random requests anymore) landed me the waffle iron and a quick search on Google turned up a ton of cornmeal waffle recipes. After looking at several recipes, I settled on the one from King Arthur Flour. I love their flour so I figured that was a good place to start.

I tweaked a few things in the recipe (although not much as it seemed pretty solid) and it turns out, not having had a waffle iron for the past 7 years has been a mistake. A huge mistake. I need to get my own – immediately. These waffles turned out just the way a waffle should. Thick, slightly crunchy, but warm and soft at the same time. The cornmeal gave a great texture to the waffle itself and topping it off with the spicy/sweet apple butter – unreal.

I recommend you follow your own waffle iron’s instructions when making these as there can be a great variation in waffle ironing methods. Make these soon, even if you have to beg, borrow or steal a waffle iron to do so. Well, maybe not steal. That could get ugly. Hopefully you have a sister who is as lovely as mine who will let you borrow hers. That is, if you’re weird like me and don’t have one to begin with.

P.S. These can be re-heated by toasting in your toaster and are also heavenly with maple syrup! Don’t ask me how I know…

Cornmeal Waffles

Yield: 10 8 inch round waffles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


1 ¾ cup of buttermilk
2 eggs
5 tablespoons of butter, melted and cooled
½ cup of cornmeal
½ cup of coarse cornmeal (polenta)
2 tablespoons brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt


In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter. Set aside.

In a separate bowl, whisk together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit at room temp for 10 minutes, to allow the cornmeal to soften.

Drop the batter by 1/3-cupfuls (if making round waffles) or ½-cupfuls if making rectangular waffles onto a hot waffle iron (prepared by your waffle irons’ instructions), and bake until the waffle iron stops steaming.


These can be re-heated by toasting in your toaster and are also heavenly with maple syrup! Don't ask me how I know...
Slightly adapted from King Arthur Flour
October 11th, 2012