Cornbread Waffles (gf, df)


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!

Eat up!

Cornbread Waffles (gf, df)
Recipe type: Breakfast
Cuisine: Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 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
  1. Preheat waffle maker.
  2. In a large bowl, mix together the dry ingredients.
  3. 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.
  4. Pour the wet into dry and mix. If the batter appears to liquid, add some more cornmeal.
  5. Mix in butter/oil.
  6. Grease the waffle maker and adjust setting according to the manufacturers instructions. Each of the waffles took 3.5 minutes.


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