Cornbread Waffles

(from home4edu’s recipe box)

I have made this with different cheeses: Sharp Cheddar, Gouda, Parmesan. Try what you like! These are delicious with soups. Also, easy to cut this in half for 2-4 people, but you can freeze leftovers.

Prep time: 10 minutes
Cook time: 10 minutes
Serves 8 people

Categories: Quick Breads


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup club soda
  • 1/3 cup vegetable oil


  1. Sift together first 5 ingredients in a large bowl. Stir in cheese.

  2. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.

  3. Spoon a 2/3C (or however much your waffle maker takes) batter evenly onto a preheated, lightly greased waffle iron.

  4. Cook 5 to 10 minutes or until crisp and done(Cook according to your electric waffle maker’s instructions.) Repeat with remaining batter.

  5. Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

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