Grant bought me a waffle maker a few years ago, and I thought it was a bit of a unitasker, but we do love waffles in our family so I just decided to embrace it. In the meantime, I’ve also seen lots of non-waffle ways people are using their waffle makers. I finally ventured out and made cornbread waffles, which worked out beautifully. We love cornbread and chili in our family and have that combo often throughout the winter, so this will be making many more appearances at our house. I typically make cornbread in a cast iron skillet, but this was almost easier and faster too so make it soon if you have a waffle maker sitting around. If you don’t have a waffle maker, this recipe works perfectly in a cast iron skillet or 9×9 baking dish too.
- 2 cups stone-ground yellow cornmeal
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/4 cups full-fat yogurt (or sour cream)
- 2 tbsp honey
- 1 egg
- 1/4 cup grapeseed oil or melted coconut oil
- 2 tbsp butter*
- Mix the dry ingredients in a large bowl. Create a little well to whisk the egg, oil, yogurt, and honey. Mix the wet ingredients into the dry ingredients, but just until barely incorporated, careful not to overmix.
- If you're using a waffle maker, dump the batter into your waffle maker. This batch fills our waffle maker, but it will vary depending on your waffle maker.
- *If you're using a cast iron skillet or other oven-save pan, melt the butter over medium heat, pour the batter into the pan, let set up over medium heat for a minute or two, and then put in a 375°F oven for about 20 minutes or until the cornbread turns golden.
- We like to serve ours with grass-fed butter and local honey - yum!
Adapted from Dairy Hollow House Soup & Bread Cookbook