Bread & Breakfast

Cornmeal waffles

Cornmeal waffles |

My kids brought some of these cornmeal waffles to school and, as usual, classmates asked for a taste. Then, they complained that the waffles were bland. Not surprising, really, and quite a pity too that this generation defines waffles by Starbucks standard — loaded with whipped cream and syrup. I enjoy my waffles that way too but not all the time. In fact, waffles for me are more of a filling breakfast item rather than a pacifier for a craving for something sweet and rich.

My cornmeal waffles recipe is a modification of one the recipes in the pamphlet that came with my waffle iron. For more details about cornmeal, please see an earlier entry on cornmeal.

Cornmeal waffles
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 12
Author: Connie Veneracion
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 and 1/2 cups skim milk
  • 1/3 cup canola oil
  • 1 and 1/2 cups cornmeal
  • 3 heaping tablespoons applesauce
  1. Prepare the waffle iron according to manufacturer’s instructions. In my case, that means brushing with oil and preheating.
  2. Dump all the ingredients in a large mixing bowl and mix just until blended.
  3. Pour 1-1/2 to 2 c. of batter into the center of the waffle iron and close. Cook until no steam escapes.
  4. Cornmeal waffles
  5. Serve the cornmeal waffles with your preferred topping. Fruit-flavored yogurt and applesauce for added sweetness are great with them, I tell you. :)

Some interesting recipes with cornmeal

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