Honey Cornmeal Buttermilk Waffles

Sometimes your breakfast just needs a little oomph. Some pep in its step, if you will. Last Saturday I woke up and decided that my usual oatmeal simply wouldn’t do. I needed something more satisfying. I needed a more bread-y texture. I needed….



All ready to go!

Growing up, my mom made us waffles every single Sunday. She whipped up a mix of plain and chocolate chip, and then we poured syrupy strawberries all over the top. I have such fond memories of waking up to the smell of waffles wafting through our house. Sunday Waffles also guaranteed us a weekly breakfast together. While we usually all ate dinner together, breakfast was more piecemeal as we ran out the door at different times. Sunday Waffles became a cherished family tradition – and a delicious one, at that.

So when I woke up craving a more special breakfast than usual, I knew waffles were just what I needed. I looked through a few of my go-to blogs to find a recipe that piqued my interest. I’m so glad I decided on this cornmeal-based recipe from Two Peas & Their Pod. This recipe provides just the right amount of indulgence without taking it too far. I love cornmeal in baked goods in general- it adds nuttiness and depth. The honey in this recipe adds sweetness, but in a way that balances out the buttermilk’s tang rather than creating a super sweet baked good. I highly endorse making these waffles the next time you just need that pep in your step!

Honey Cornmeal Buttermilk Waffles 

Source:  Two Peas & Their Pod. The original recipe also includes instructions for a blackberry compote to pour on top. I didn’t make it, but I bet you it’s wonderful!

Yield:  ~5 waffles 

Suggested equipment: Waffle iron. I don’t really know a great way to get around this one, though a brief Google search yielded several suggestions about using your griddle pan instead. If you try it, let me know!

Total Time: ~30 minutes

Cook Time: This will depend on your waffle iron. Mine has a built-in timer that beeps when the waffle is done, and it took a couple minutes per waffle. 

Italics below are my own comments on the original recipe. I broke the directions into a few more steps, too.


  • 1 cup all-purpose Gold Medal flour
  • 1 cup yellow stone ground cornmeal
  • 2 teaspoons bakding powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk (I used powdered buttermilk instead of fresh buttermilk. It worked great! If you do this, make sure to follow the instructions on your can. Your can should have a guide telling you how much powder to use to replace the specific amount of buttermilk in this recipe. You usually add water with the liquid ingredients, and then the powder with the dry ingredients.) 
  • 2 large eggs, slightly beaten
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted and slightly cooled

Step by Step Directions

Get your waffle iron ready 

This step will depend on how your iron works, so make sure you know its specific instructions. I plug mine in to pre-heat it, and it beeps when it’s ready to go. Mine also has a dial to pick a crisp level.

Make your batter 

  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. This is also when you should add the powdered buttermilk if you’re using it. 
  2. In a medium bowl, combine the buttermilk, eggs, honey, and vanilla extract.This is when you should add water if you’re using powdered buttermilk.
  3. Pour the liquid ingredients over the dry ingredients and stir until the ingredients are just combined.
  4. Stir in the melted butter.

Make your waffles

Depending on your iron: spray the iron with non-stick spray. For my iron, that spray is critical, in between every single waffle – otherwise I end up with waffle bits instead of an actual waffle. Those bits are delicious, but it just isn’t the same!

  1. Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
  2. Use a spoon to smooth the batter almost to the edge of the grids.
  3. Close the lid and bake until browned and crisp.

The recipe notes that these waffles freeze well. We finished all of them the same day but I wish we’d made more and frozen them- I could have used a delicious waffle this morning!



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