cornmeal waffles

These cornmeal waffles have a super tasty, crispy crust and a delicate, moist and fluffy center.

Cornmeal Waffles

whole wheat pastry flour (or buckwheat flour)

cornmeal

tbsp baking powder

coconut sugar

tsp sea salt

almond milk (or milk of choice)

coconut oil

eggs (beaten)

tsp vanilla extract

Preheat the waffle maker.

In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, baking powder, coconut sugar, and sea salt) and mix well.

In another medium mixing bowl, whisk the milk, coconut oil, eggs and vanilla (AKA the &quot;wet ingredients&quot;).

Pour the wet ingredients into the dry ingredients and stir until just combined.

There is no need to grease the waffle maker since there is already oil in the batter.

Pour 3/4 cup - 1 cup (depending on the size of your waffle maker) into the center of the grid.

Cook the waffle according to your waffle maker directions. Bake until golden brown, approximately 3-4 minutes.

Crispy, slightly sweet blue cornmeal waffles that require 1 bowl and just 30 minutes. The perfect healthy fall treat.

Simple Blue Cornmeal Waffles

almond milk

Tbsp lemon juice vinegar

non-dairy butter ((melted // or sub coconut oil))

tsp pure vanilla extract

Tbsp agave nectar or maple syrup

gluten-free flour blend

blue cornmeal

Tbsp flaxseed meal

salt

tsp baking powder

Tbsp sugar

Combine almond milk and lemon juice in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.

Add dry ingredients to a large mixing bowl and whisk until well combined.

Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats.

Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - instead, keep them in a single layer to ensure crispiness remains.

Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best within the first couple weeks.

Thank you for this recipe. I generally followed your recipe for amounts, but substituted with hazelnut flour, buckwheat flour, and white flour. It was not gluten free of course. But I'm from New Mexico and I was having a serious hankering for some blue corn. It was delicious with a fried egg and some fresh cherry infused maple syrup from a friend.

I put this together last night added some water this morning to loosen it up and put them in the waffle iron. They were so delicious! I made the rest and put them in the freezer. Can't wait until tomorrow morning to have another one! Thank you for the recipe. There aren't enough blue cornmeal recipes. I just love blue cornmeal. Have a wonderful day!

These were amazing!! Used spelt flour, and used a 1-1 blend of flour and cornmeal, no agave or sugar, oat milk instead of almond, but everything else was the same. Sooooo goood!! This will be my go-to recipe from now on.

I made blue corn pancakes before but this time I borrowed a waffle maker. I use half cup each of organic blue corn flour, almond flour and organic oat flour with some avocado oil and it turned out better than I expected. I used two eggs and mixed with my homemade almond milk, didn’t put any sugar in the batch. we topped with blueberries and maple syrup. it was delicious.....

I just made these and I don't have enough superlatives to describe them! This was my first venture with blue cornmeal, which I had sitting in my pantry for a while. I made some subs, making them non-vegan: real butter (a little less), homemade whole milk kefir, added about 1/3 C milk to thin it and also added an egg at the very end because I forgot I was going to substitute for the flax. They are sublimely delicious just plain and the crisp texture is beyond description. Kids loved them too!

As for others, my batter was way too thick and the waffles were coming out pretty tough. Added about 1/4-1/2 cup more of almond milk and lowered the heat of my iron, and cooked until they were still mostly purple and just a bit brown instead of dark brown like in the photos. That helped a lot.  They tasted slightly bitter, but nothing that couldn't be fixed with more syrup. 

Note: I used all-purpose flour instead of GF, and I used Smart Balance butter. 

I'll be trying this again to see if I can get them to a be a little softer... I think blueberries would taste great in this, too. Any advice on how to make these softer/not tough would be appreciated!

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Top 2 cornmeal waffles recipes from across the web

The most viewed cornmeal waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cornmeal Waffles

Simple Blue Cornmeal Waffles

The most viewed cornmeal waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine