Cornmeal Buttermilk Waffles with Honey Butter

Cornmeal Buttermilk Waffles with Honey Butter
Photo: Andy Lyons
Prep Time:
15 mins
Total Time:
15 mins
12 to 16 (4-inch) waffles


  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tablespoon sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 eggs

  • 2 cup buttermilk or sour milk*

  • ½ cup vegetable oil or butter, melted

  • 1 teaspoon vanilla

  • Desired Add-Ins (optional)

  • 1 recipe Honey-Cinnamon Butter (optional)

Honey-Cinnamon Butter

  • ½ cup butter, cut up

  • 3 tablespoon honey

  • 1 teaspoon lemon juice

  • Pinch ground cinnamon


  1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

  2. In another medium bowl beat eggs lightly; stir in buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, fold in desired Add-Ins.

  3. Add batter to a preheated, lightly greased regular or Belgian waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. If desired, serve with Honey-Cinnamon Butter.

Honey-Cinnamon Butter

  1. In a medium bowl combine butter, honey, lemon juice, and cinnamon. Beat with an electric mixer on low speed until combined. Beat on medium speed about 10 minutes or until well mixed and fluffy. Serve immediately or roll into a log shape; wrap in plastic wrap and chill until needed.


Fold into the waffle batter 1/2 cup raisins or finely snipped dried fruit; 1/2 cup fresh or frozen blueberries, raspberries, or blackberries; 1/2 cup finely chopped nuts (toasted, if desired); 1/2 cup chopped banana; 1/2 cup crumbled cooked bacon; 1/2 cup shredded cheddar cheese; 1/4 cup shredded coconut; or 1/4 cup miniature semisweet chocolate pieces.


To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (per serving)

273 Calories
18g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 273
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 381mg 17%
Total Carbohydrate 24g 9%
Total Sugars 8g
Protein 4g
Vitamin C 0.6mg 3%
Calcium 121.2mg 9%
Iron 1.3mg 7%
Potassium 116mg 2%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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