In the last few weeks, we’ve enjoyed some traditional Belgian waffles with maple syrup, and some spicy, savory waffles made with jalapenos and cheese.
Both turned out delicious and those jalapeno-cheese waffles were perfect topped with some buttery, scrambled eggs!
I’ve made these yummy corn bread waffles with olive oil and honey a few times now and they are definitely my favorites so far.
I’ve served them up as a dessert with a sweet topping, my strawberry balsamic jam (which is going to be my next post!), and as dinner dish with my favorite, slow-cooker turkey chili (that recipe is coming up too). And, these hearty waffles worked perfectly both ways.
Just so you know, my kids won’t eat a single, square slice of traditional corn bread. But, when I made the same honey-sweetened corn bread recipe I’ve been making for years in the form of a waffle it was a total game-changer!
For once, the the nine-year-old and his three-year-old counterpart both agreed that these were “awesome”. I choose to keep on celebrating these small victories.
I hope you get a chance to enjoy some of these versatile, cornbread waffles too.
- 1 cup yellow cornmeal (I used Pioneer brand)
- ½ cup flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg, beaten
- 1 cup buttermilk
- ¼ cup olive oil
- 3 tbsp honey
4. I used a round waffle iron with an 8-inch baking surface, and I used a heaping, ½ cup of batter to make my waffles. How much batter you have to use may vary based on your waffle iron. But, you should use enough batter to cover the baking surface, but don’t over-fill it!
**Once you are ready to pour your waffle batter on to the iron, be sure to spray the iron surface with non-stick cooking spray. Cleaning up a waffle iron after a waffle that sticks is NOT fun 🙂