30-Minute Golden Cornmeal Waffles
Fluffy and golden cornmeal waffles with a subtle crunch and rich buttery flavor. Quick to prepare and packed with protein and fiber, these waffles make a nutritious and satisfying breakfast or brunch option. Perfect for busy mornings or leisurely weekends alike.
Equipment
- 1 waffle iron
- 1 blender
- 1 wire rack
- 1 large rimmed baking sheet
- Measuring Cups and Spoons
- Cooking Spray
Ingredients
- 2 large eggs
- 2 cups whole buttermilk
- ½ cup unsalted butter melted
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
Instructions
- Prepare Your Oven and Waffle Station: Start by preheating your oven to 200°F (93°C). This gentle heat will keep your cooked waffles warm and crisp while you finish the rest. Next, place a wire rack inside a large rimmed baking sheet—this setup allows air to circulate around the waffles, preventing them from becoming soggy. Meanwhile, turn on your waffle iron and set it to preheat according to the manufacturer’s instructions so it’s ready to cook when your batter is mixed.
- Froth the Eggs: In a blender, crack in 2 large eggs. Blend for about 15 seconds until the eggs are light, airy, and frothy. Frothing the eggs at this stage adds air to your batter, which helps make your waffles light, fluffy, and tender instead of dense.
- Combine Wet Ingredients: To the frothy eggs, add 2 cups of whole buttermilk and 1/2 cup of melted unsalted butter. Pulse the blender 10 times, just enough to incorporate the ingredients without overmixing. This combination provides richness, moisture, and a subtle tang from the buttermilk that balances the sweetness of the cornmeal and sugar.
- Add Dry Ingredients Gradually: In small batches, add 1 1/4 cups all-purpose flour, 3/4 cup yellow cornmeal, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Pulse the blender in 5 short bursts, stopping occasionally to scrape down the sides with a spatula. This ensures all the flour and cornmeal are fully incorporated and prevents lumps. The cornmeal adds a delicate crunch and naturally nutty flavor, creating a unique texture that makes these waffles stand out.
- Prepare the Waffle Iron: Lightly coat the hot waffle iron with cooking spray. This prevents sticking and ensures each waffle lifts cleanly without tearing. Pour about 1/4 cup of batter into the center of the waffle iron, spreading it slightly toward the edges if necessary. Avoid overfilling, as the batter will expand during cooking.
- Cook the Waffles: Close the waffle iron lid and cook until the waffles turn a golden brown, approximately 4–5 minutes, depending on your iron. The waffles should be crisp on the outside while soft and tender on the inside. Carefully remove the waffle using a spatula or tongs and place it on the prepared wire rack over the baking sheet to keep warm and maintain crispness.
- Repeat the Process: Recoat the waffle iron with cooking spray between batches to prevent sticking. Continue adding the batter in 1/4-cup portions, cooking each waffle until golden brown. Transfer each finished waffle to the preheated oven on the wire rack while you cook the remaining waffles. This ensures all waffles stay warm and ready to serve together.
- Serve and Enjoy: Once all the waffles are cooked and warm, serve them immediately with your favorite toppings, such as fresh berries, maple syrup, whipped cream, or a pat of butter. These waffles are perfect for a hearty breakfast, brunch, or even a quick snack. They freeze well too—simply wrap cooled waffles in plastic wrap and store in an airtight container for up to 2 months, then reheat in a toaster or oven for a crispy treat.
Notes
- Always use fresh buttermilk for a slightly tangy flavor and tender texture.
- Room temperature eggs blend more easily with wet ingredients, creating a lighter batter.
- Pulse the blender gently to avoid overmixing; overworked batter can lead to dense waffles.
- For consistent cooking, measure batter with a 1/4-cup scoop per waffle to ensure even thickness.
- Let waffles cool slightly on a wire rack before stacking to maintain crisp edges.
