These high altitude tested cornbread waffles are crispy on the outside and fluffy on the inside, lightly sweetened and flavored with cinnamon, nutmeg and vanilla. They’re delicious served with softened butter and pure maple syrup, spiced pumpkin spread or apple butter and a sprinkling of chopped pecans or hazelnuts.
You might also love these recipes for crispy pumpkin pecan waffles, maple blueberry bran muffins, and the best high altitude sweet cornbread.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Crispy and Fluffy. The best waffles are fluffy inside and crispy outside, and these cornbread waffles deliver on both points.
Quick and Easy. The batter comes together fast, with no waiting before you can cook the waffles.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour + Cornmeal. You can use either white or yellow cornmeal, and the flour gives the waffles structure and strength.
- Granulated Sugar. To add a touch of sweetness.
- Baking Powder. Provides lift and rise to the batter.
- Coarse Kosher Salt. Balances the sweetness.
- Spices. Cinnamon and nutmeg adds warmth and flavor.
- Milk or Buttermilk. Moisture.
- Unsalted Butter. Adds flavor, richness and fat, to create the crispy exterior.
- Eggs. Adds structure and binds the batter together.
- Vanilla Extract. Flavor.
Instructions
- In a bowl, whisk together the dry ingredients; add the wet ingredients and whisk until combined. Let the batter rest for a few minutes while you heat your waffle iron.
- Preheat your waffle iron, and lightly spray the plates with non-stick spray. Cook the waffles according to the manufacturer’s instructions. I have a Cuisinart double waffle iron, and I find that a 5/6 is the perfect setting for golden brown waffles that are crispy on the outside and fluffy on the inside. Note: Waffles will usually still seem soft when you open the waffle iron – this is due to all the steam escaping the batter. But when you take them out and set them on a plate, they will quickly crisp up.
- Serve immediately, or keep the waffles warm in a single layer on a baking sheet in a 200-degree oven while you cook the remainder of the batter. Serve with warmed maple syrup, softened butter, pumpkin butter or apple butter, and chopped pecans or hazelnuts.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store leftover waffles?
Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months.
What’s the best way to reheat waffles?
The best way to reheat leftover waffles is in the toaster or a toaster oven. If I know I’m going to have leftovers for the next day, I will under-cook the waffles a tiny bit so that when I toast them in the oven they don’t end up over-toasted.
What waffle maker do you use?
I own this Double Belgian Waffle Maker Iron. I love that it makes two big waffles at a time, I love the round shape, and I love how golden and crispy my waffles always turn out. The heat setting on this waffle iron goes up to a 6, and I’ve found that cooking my waffles at a 5 is perfect for even, golden browning.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Cornbread Waffles
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Waffle Iron
Ingredients
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 1 cup yellow cornmeal
- â…“ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ¼ – 1 ½ cups whole milk or buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 ½ tsp vanilla extract
- softened butter and pure maple syrup, for serving
Instructions
- In a bowl, whisk together the dry ingredients; add the wet ingredients and whisk until combined. Let the batter rest for a few minutes while you heat your waffle iron.
- Preheat your waffle iron, and lightly spray the plates with non-stick spray. Cook the waffles according to the manufacturer's instructions. I have a Cuisinart double waffle iron, and I find that a 5/6 is the perfect setting for golden brown waffles that are crispy on the outside and fluffy on the inside.Note: Waffles will usually still seem soft when you open the waffle iron – this is due to all the steam escaping the batter. But when you take them out and set them on a plate, they will quickly crisp up.
- Serve immediately, or keep the waffles warm in a single layer on a baking sheet in a 200-degree oven while you cook the remainder of the batter. Serve with warmed maple syrup, softened butter, pumpkin butter or apple butter, and chopped pecans or hazelnuts.
Notes
- Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months.Â
- The best way to reheat leftover waffles is in the toaster or a toaster oven. If I know I’m going to have leftovers for the next day, I will under-cook the waffles a tiny bit so that when I toast them in the oven they don’t end up over-toasted.
Leave a Reply