Cheesy Mini Cornbread Waffles
These Cheesy Mini Cornbread Waffles are crisp, golden, and packed with cheesy flavor. Ready in under 10 minutes, they’re perfect as a snack, side, or brunch bite. Pair them with honey or syrup for sweetness, or serve with chili for a savory twist. Easy to make, freezer-friendly, and deliciously versatile!
Equipment
- 1 Mini Waffle Maker (such as Dash)
- 1 mixing bowl (medium)
- 1 whisk
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 Kitchen spray bottle (vegetable oil spray)
Ingredients
- ¾ cup 3.75 oz / 90 g all-purpose flour
- ½ cup 2.75 oz / 78 g yellow cornmeal
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup 8 oz / 240 ml buttermilk (see note for substitute)
- 1 large egg
- 3 tablespoons 1.5 oz / 43 g unsalted butter, melted
- 1 cup 4 oz / 113 g sharp cheddar cheese, shredded
- Vegetable oil spray for waffle maker
Instructions
- Mix the Dry Ingredients: In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk these ingredients together until the mixture looks uniform and lump-free. This step ensures that the leavening agents and seasoning are evenly distributed, which helps the waffles rise properly and taste consistent in every bite.
- Prepare the Wet Ingredients: In a separate small bowl or large measuring cup, whisk together the buttermilk and the egg until smooth and fully combined. The buttermilk provides a gentle tang and moisture, while the egg binds the batter and contributes to the waffle’s fluffy interior.
- Combine Dry and Wet Mixtures: Pour the buttermilk-egg mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until everything just comes together. It’s important not to overmix here — a few small lumps are completely fine. Over-stirring can make the waffles tough instead of light and tender.
- Add Butter and Cheese: Drizzle the melted butter into the batter, followed by the shredded cheddar cheese. Fold both into the mixture with a gentle hand, again being careful not to overmix. The butter adds richness, while the cheese brings a sharp, savory flavor and gooey texture that makes these mini waffles so irresistible.
- Preheat and Prepare the Waffle Maker: Plug in your mini waffle maker and allow it to preheat fully, usually a few minutes until the indicator light shows it’s ready. Once hot, lightly coat both the top and bottom plates with vegetable oil spray. This prevents sticking and ensures the waffles release easily with golden, crispy edges.
- Portion and Spread the Batter: Scoop out about ¼ cup of the cornbread batter and carefully spoon it onto the center of the waffle maker. Use the back of the spoon to gently spread the batter so it covers the cooking surface evenly. Spreading the batter ensures a consistent thickness and helps avoid undercooked spots.
- Cook Until Golden and Crisp: Close the waffle maker lid and cook the batter for about 4 minutes, or until the waffle turns golden brown with a lightly crisped exterior. Cooking times can vary slightly depending on your waffle maker, so check for a uniform golden color and a firm texture before removing.
- Remove and Repeat: Using tongs or a fork, carefully lift the waffle out of the machine and transfer it to a plate or a wire rack to keep its texture crisp. Repeat the process with the remaining batter, making sure to re-spray the waffle maker plates lightly between batches if needed.
- Keep Warm (Optional): If serving immediately, you can enjoy the waffles as they come out of the waffle maker. To keep them warm for later, place the finished waffles on a baking sheet in a 200°F (93°C) oven while the rest cook. This keeps them hot without drying them out.
- Serve and Enjoy: Once all the waffles are ready, serve them warm. They’re delicious on their own, but you can also pair them with butter, honey, or maple syrup for a touch of sweetness, or serve them alongside chili topped with sour cream and extra cheese for a hearty, savory option.
Notes
- No buttermilk on hand? Make your own by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then filling with milk to equal 1 cup. Let sit for 5 minutes before using.
- Sharp cheddar gives the boldest cheesy flavor, but you can swap with Monterey Jack, pepper jack, or gouda for variety.
- For extra flavor and texture, stir in mix-ins like crumbled bacon, diced jalapeños, green onions, or fresh herbs.
- Waffles may develop uneven or ragged edges while cooking — simply trim with kitchen scissors for a neat finish.
- Keep waffles warm in a 200°F (93°C) oven while cooking the rest of the batch to serve everything hot at once.
- Make-ahead friendly: store cooled waffles in an airtight container for up to 3 days in the fridge or 1 month in the freezer.
- Reheat in a 350°F (175°C) oven for 5–6 minutes, or use a toaster oven to restore crispiness.
- These waffles pair well with sweet toppings like honey or syrup, or savory options like chili, sour cream, and salsa.
