This year I have become fascinated with cornbread – I love it! So why not turn it into waffles?
These waffles are amazing because they have the crunch of the cornmeal, and the consistency of cornbread, but with a twist – a hefty amount of vanilla yumminess. Plus, they have a crispy outside, with a light, airy inside – just like cornbread in a waffle form. Who doesn’t want that?
I simply took a basic cornbread recipe and completely converted it to a gluten and dairy free friendly recipe. It took a couple tries to ensure that it maintained the taste of cornbread, but in a waffle way!
- 1 cup cornmeal
- ⅓ cup cornstarch
- ⅓ cup white rice flour
- ⅓ cup brown rice flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ cup almond milk + 1 tbsp apple cider vinegar (or substitute with buttermilk if not dairy free)
- 2 eggs
- ¼ cup honey
- 6 tbsp melted vegan butter or coconut oil
- 1 tbsp vanilla extract
- Preheat waffle maker.
- In a large bowl, mix together the dry ingredients.
- In a medium sized bowl, beat almond milk and apple cider vinegar until foamy. Add the rest of the wet ingredients except for the butter/oil.
- Pour the wet into dry and mix. If the batter appears to liquid, add some more cornmeal.
- Mix in butter/oil.
- Grease the waffle maker and adjust setting according to the manufacturers instructions. Each of the waffles took 3.5 minutes.