Recipes and Cooking Cornmeal Buttermilk Waffles with Honey Butter Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 25, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Total Time: 15 mins Servings: 12 Yield: 12 to 16 (4-inch) waffles Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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 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. Add-Ins: 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. *Tip: 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. Rate it Print Nutrition Facts (per serving) 273 Calories 18g Fat 24g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.