Cornbread Waffles
Rated 5.0 stars by 1 users
Servings
10
Prep Time
10 minutes
Cook Time
30 minutes
Try something new for breakfast with these cornbread waffles made using Ann Clark Country Cornbread Mix. Top with fried chicken, chili, or Southwestern-inspired toppings for a savory twist on a classic breakfast.
Ingredients
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1-16 ounce packet Ann Clark Cornmeal Mix
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¼ teaspoon black pepper, plus more for garnish
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2 cups whole buttermilk
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2 large eggs
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2 tablespoons honey, plus additional for garnish
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1 stick (½ cup) unsalted butter, melted and cooled
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1 cup fresh corn kernels (from 1 ear)
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Waffle Iron
Equipment Needed
Directions
Line a baking sheet with an oven-safe wire rack. Place prepared baking sheet in oven, and preheat oven to 200°F.
Whisk together buttermilk, eggs, and 2 tablespoons honey in a medium bowl.
Fold in the Ann Clark Cornbread mix, until combined.
Stir in cooled butter until combined. Fold in corn.
Meanwhile, preheat waffle iron to medium heat according to manufacturer directions.
Pour a heaping ½ cup waffle batter into preheated waffle iron. Cook waffles according to manufacturer directions, about 4 minutes.
Remove waffle from iron; transfer to prepared baking sheet in preheated oven to keep warm. Repeat process with remaining batter to make 10 waffles total.
Top with creme fraiche, fresh corn, herbs, black pepper and a drizzle of honey.
Recipe Note
Notes & Tips:
- To make ahead: Make batter ahead and store in refrigerator overnight
- For tender, chewy waffles let batter sit for 10minutes before making
Photo by Laura Kanya
