Cornmeal waffles have a crisp texture with a slight grit. Suitable for either sweet or savory toppings, you can pile these beauties high with whatever you please.
How do I keep my waffles crispy?
You’re in the kitchen, pouring batter and slinging waffles. But when it comes time to serve them, you realize all that hard work is now just a pile of soggy, limp carbs. You have a couple of options when it comes to serving waffles. First, you can serve them as fast as you can make them, but that means you miss out on table time with everyone. (This is perfect if it’s just you, eating each waffle as it’s made. No judgement, you’re the envy of us all.) Or, a more practical option, you can set your oven to low and pop each waffle right onto the rack as you pull them out of the press. And if they started out a little limp, this trick will also help give them a crunchy edge.
- Quick Glance
- 20 M
- 30 M
- Serves 4
In a medium bowl, whisk together the buttermilk, eggs, and melted butter or oil.
In a separate bowl, blend together the dry ingredients.
Quickly and gently stir the wet ingredients into the dry ones. Let the batter sit at room temperature until light and fluffy and the cornmeal has softened, about 10 minutes.
Heat your waffle iron.
Spoon the batter onto a hot waffle iron and cook until the waffle iron stops steaming or according to manufacturer’s directions. Serve immediately.
Recipe Testers' Reviews
I consider myself a waffle connoisseur. There is a time and place for crisp waffles, fluffy waffles, and crunchy waffles. We enjoyed these cornmeal waffles for breakfast, with strawberries and maple syrup—they were great, but I'll say, I felt they were begging to be eaten with fried chicken.
These won't replace my trusted breakfast waffle recipe, but these cornmeal waffles certainly will be my go-to for savory dishes. They're sturdy and the cornmeal adds a nice crunchy texture—and they're perfect for soaking up butter and syrup. The batter was incredibly fast and easy to mix up; it's a perfect recipe when you're hungry because they take no time to get on the table (or for eating straight off the waffle iron as I have been known to do once or twice).
These were such an easy breakfast to make for my family and one that everyone enjoyed. They have enough bite to them that they stand up well even after soaking up butter and syrup. These could easily be repurposed into a savory meal as well, think topped with chili, sloppy joes, egg sandwich, etc.
One thing I found out is if you want them to come out of the waffle iron crispy, don't grease or spray it, otherwise they're much softer, albeit still tasty.
I used powdered buttermilk, vegetable oil, and fine ground cornmeal. Everything was measured using the weight measurements if available. I got 6.5 large waffles from this recipe when scooping out 2/3 cup for each cornmeal waffle. We served with butter, syrup, and fresh fruit, delicious. I do think they almost got too crunchy; they're best eaten fresh as opposed to cooled.