Cornmeal Waffles
Gluten free Cornmeal Waffles are a delicious spin on the classic waffle. It leans a little more toward southern cooking and is just as delicious as part of a savory or sweet meal. My favorite way to eat them is to top them with Oven Pulled Pork with Apple Slaw and some shredded cheese. If there are any waffles leftover after dinner, try topping one with pure cane syrup whipped with butter. They would also be fantastic with Southern Fried Chicken Strips and hot honey. The options are limitless and they are easy to make too!
Cornmeal, Corn Flour, Cornmeal Waffles
You will see that the recipe calls for Bob’s Red Mill 1 to 1 gluten free Baking Flour (blue bag) and either corn flour or medium ground cornmeal by the same brand. I prefer to use corn flour instead of cornmeal because the result is a softer and fluffier texture. However, if you want a texture that will remind you more of cornbread, I would use medium ground cornmeal. It is also completely acceptable to use half and half or some other ratio. Whatever suits your tastes best.
Wet & Dry
The batter is simple to bring together. Wet ingredients go in one bowl, and the dry ingredients go in another. Then mix them together until the batter is smooth and there aren’t any pocket of dry ingredients.
Cornmeal Waffles
Belgian waffle makers will make deep pockets in the waffles to hold lots of yummy toppings, but it is perfectly acceptable to use any kind of waffle maker you have. Pour the batter in just like you usually would do and cook them on a medium-low heat until they are golden brown. This takes about 3 minutes with my waffle maker. Use a cooking spray if the waffle maker needs to be greased for easy waffle release.
Sweet or Savory
One of the beautiful things about Cornmeal Waffles is that they can lean savory or sweet. Use them instead of cornbread. For example, stack coleslaw, pulled pork, barbecue sauce and shredded cheese on top for a filling meal. Try Cornmeal Waffles and fried chicken drizzled with hot honey or maple syrup. One of my favorite ways to eat them is to use them as a base for chili then pile on toppings of sour cream, shredded cheese, scallions and cilantro. If there happen to be leftovers, a scoop of ice cream with a generous drizzle of chocolate fudge is pretty fantastic. You can’t beat a simple breakfast with whipped butter and cane syrup on top of Cornmeal Waffles either.
More Gluten Free Goodness
- Cornmeal Madeleines
- Cornbread Muffins
- Triple B Chili
- Veggie Chili
- Mexican Style Shredded Beef
- Oven Pulled Pork with Apple Slaw
Cornmeal Waffles
Ingredients
- 2 large eggs
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 ¾ cups gluten free corn flour or medium ground cornmeal (not corn starch)
- 1 cup gluten free flour blend with xanthan (Bob's Red Mill 1 to 1 Baking Flour preferred)
- ¼ cup granulated sugar
- 2 tsp baking powder
- 1 tsp fine sea salt
Instructions
- In a small bowl, combine the eggs, milk and vegetable oil. Whisk or beat with a fork until well combined.
- In a medium bowl, combine the corn flour or cornmeal, flour, sugar, baking powder and salt. Mix until combined well.
- Combine the wet and dry ingredients together, stirring just until it is thoroughly combined and there are no pockets of dry ingredients.
- Heat the waffle iron to a medium setting. Spray with cooking spray if needed, otherwise spoon enough batter into the middle of the iron so that it will spread to within about a half inch to an inch to the edge. Close the iron and cook as usual until lightly browned.
- Remove each waffle from the iron and serve right away or keep warm on a baking tray in a 200 degree oven until ready to serve.
- For a sweet treat- serve with maple syrup or cane sugar and butter whipped together. For a savory meal- top with pulled pork, barbecue sauce, shredded cheese and coleslaw or your favorite chili with cheese and sour cream. Or mix it up and go with fried chicken drizzled with hot honey or maple syrup. The options are limitless.
This is not cornmeal waffles when you explicitly say not to use cornmeal.
Thank you for writing! Cornmeal vs corn starch vs corn flour can get confusing! As I stated in the recipe, I recommend using corn flour or medium ground cornmeal, which are both “cornmeal” they are just ground to a different degree. I prefer using corn flour (which is also sold as finely ground cornmeal) because of it’s softer & finer texture, but sometimes people confuse it with corn starch. Corn starch is completely different as it is only the ground starch of the corn whereas cornmeals are the whole dried corn kernel that is ground. Corn starch is often used in larger than normal quantities in gluten free baking to create a lighter texture, however it would not work with this recipe. Furthermore, I would not recommend using a coarsely ground cornmeal for this. The cornmeal bits are too big & won’t absorb the amount of liquid in the recipe properly. I hope this helps to understand my recipe suggestions and why it is in fact a recipe for Cornmeal Waffles:-) Enjoy!