Cheddar Cornmeal Waffles Recipe

Name: Cheddar Cornmeal Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 3/4 cup buttermilk or soy milk; 2 Tbs. vegetable oil; 1 cup all-purpose flour; 2 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. salt; 1 Tbs. sugar; 1 cup fine cornmeal; 1/2 cup shredded cheddar or soy cheese, plus extra for garnish; 1/2 cup canned corn kernels, rinsed; Hot pepper sauce to taste; 1/2 cup chopped fresh coriander for garnish; 1 ripe avocado, diced, for garnish; 1 cup thinly sliced pitted black olives; 1/2 cup canned corn kernels, rinsed; 1 cup salsa; 1 cup canned black beans, drained and rinsed

Servings: persons

3 large eggs
1 3/4 cup buttermilk or soy milk
2 Tbs. vegetable oil
1 cup all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 Tbs. sugar
1 cup fine cornmeal
1/2 cup shredded cheddar or soy cheese, plus extra for garnish
1/2 cup canned corn kernels, rinsed
Hot pepper sauce to taste
1/2 cup chopped fresh coriander for garnish
1 ripe avocado, diced, for garnish
1 cup thinly sliced pitted black olives
1/2 cup canned corn kernels, rinsed
1 cup salsa
1 cup canned black beans, drained and rinsed

1
Preheat waffle iron and spray with nonstick vegetable spray.
2
Beat 3 eggs well in mixing bowl, and stir in buttermilk and oil.
3
In separate bowl, sift together flour, baking powder, soda, salt and sugar.
4
Stir into egg mixture, then stir in cornmeal, cheese, corn kernels and hot pepper sauce.
5
Bake waffles according to manufacturers instructions.
6
To make salsa, stir together olives, corn kernels, salsa and black beans in small saucepan, and bring to a boil over medium heat.
7
Cook for 5 minutes, or until mixture reduces slightly.
8
To serve waffles, place one on plate, top with salsa mixture and garnish with cheese, fresh coriander and diced avocado.

1687

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 large eggs, 1 3/4 cup buttermilk or soy milk, 2 Tbs. vegetable oil, 1 cup all-purpose flour, and more.

Yes, Cheddar Cornmeal Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Cornmeal Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions