cornmeal honey waffles with whipped honey butter are crisp-edged, tender inside, and honey-kissed with a subtle cornmeal crunch. Ready in 30 minutes with a simple whisk-and-pour batter and a standard waffle iron, they’re weekender-easy. Make a double batch—the waffles freeze perfectly and reheat to golden, crowd-pleasing bliss!
Every weekend morning when AJ and I wake up we have the same exact conversation, starting with, “So, what’s for breakfast?” There are usually 3 options: pancakes, waffles, or eggs & toast. Potatoes are often on the list, as well. We rotate through them pretty regularly, and we don’t really ever get tired of them.
This time it was waffles, but I wanted to put a spin on our regular ol’ waffle recipe. I’ve been loving really whole-grain meals lately – the ones where you can really taste the grains – and I’ve been itching to put a bunch of cornmeal into some waffles. So that’s what I did!
When I was halfway through making them, I realized the recipe needed a bit of sugar (really, I can never have too much) and I decided honey would be my weapon of choice. Whipped Honey Butter was really just a natural follow-up, and then I just went whole-hog and topped the whole darn thing with a drizzle of honey. It sounds overpowering but it’s really just so.good.
And because I like all things local, I’m going to put a plug in here for buying local honey. It helps support the local bee populations (which, as we know, are in serious decline, which could really drastically hurt agriculture and food supplies) and helps support local business. It also tastes phenomenally better than the stuff you buy in the little bear squeeze bottle at the store, as cute as the little guy is. I buy mine from Rock Front Ranch just a bit south from where we are – do it!
Cornmeal Honey Waffles: Ingredients & Substitutions
- Fine-grain yellow cornmeal: signature crunch and warm corn flavor. Choose fine for crisper edges; medium gives more texture.
- All-purpose flour: structure and a light bite. Use unbleached for consistent browning.
- Whole wheat pastry flour: tender crumb with a subtle nutty note. Swap with more all-purpose for a lighter flavor.
- Ground flax seed: binds the batter and adds gentle nuttiness. Use freshly ground; chia works in a pinch but is a bit denser.
- Almond milk: moisture and an easy base for vegan “buttermilk.” Soy curdles best; oat also works.
- Apple cider vinegar: tang and lift when mixed with plant milk. Lemon juice is a solid swap.
- Melted butter: richness and golden, crisp edges. Neutral oil works but with slightly less flavor.
- Honey: natural sweetness and caramel notes. Maple syrup is an easy swap and browns a touch faster.
- Baking powder and baking soda: dependable rise and even color. Make sure both are fresh.
- Fine sea salt: balances sweetness and sharpens flavor. Reduce slightly if using salted butter.
- Butter for honey butter: creamy, fluffy topping that melts into the grid. Salted gives the best sweet-salty
How to Make Cornmeal Honey Waffles
Cornmeal Honey Waffles with Whipped Honey Butter
Ingredients
For the waffles
- 2 tbsp ground flax seed
- 6 tbsp water
- 2 1/2 cups almond milk
- 2 tbsp apple cider vinegar
- 1/4 cup melted butter vegan or regular
- 1/4 cup honey
- 1 1/2 cups fine-grain yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the honey butter
- 1/4 cup softened butter vegan or regular
- 2-3 tsp honey
Instructions
- For the waffles: Combine the flax seed and water in a small bowl; set aside. Combine the almond milk and apple cider vinegar in a measuring cup and set aside to curdle.
- Add the cornmeal, flours, baking powder, baking soda, and salt to a large bowl and mix well. Pour in the almond milk mix and the flax mixture. Add the honey, then the melted butter and mix until just combined; do not over-mix. Rest 5–10 minutes to thicken.
- Cook according to your waffle maker’s instructions; about 1/3 cup batter for 4 minutes. Waffles run darker from cornmeal—this is normal unless actually burnt.
- For the honey butter: Beat softened butter and honey vigorously until fluffy. If butter is too soft, chill 5–10 minutes, then beat.
- Serve waffles topped with whipped honey butter and extra honey or maple syrup.
Equipment
- Waffle iron
- Mixing bowls
- Whisk
Notes
- I made this with Earth Balance Original non-dairy butter. It worked great! Regular ol’ butter would certainly work, also (use salted butter).
- Other types of margarine I cannot guarantee, but I imagine it would turn out alright.
