Cornmeal Waffles


This has been our classic waffle recipe for as long as a can remember. My mom picked it up from her friend when she visited Jennifer and her husband Bob in California. We like it best with a combination of white and whole wheat flour and cornmeal. You can however just do 2 cups of either white or whole wheat flour and it will work just as well. Feel free to throw in some fruit/chocolate/nuts/shredded coconut in the waffle batter, or on the waffle iron (place a little batter, then add your “stuff”, then put more batter – this will prevent the “stuff” from sticking to the waffle iron). This makes 6-7 waffles on our waffle iron and takes around 1 minute and 30 seconds to cook. But that will totally change depending on the size and age of your iron!

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1¾ cups milk (I like almond milk but any milk will work)
  • 1/3 cup oil
  • 3 large eggs
  • Non-stick cooking spray

In a large bowl, combine the dry ingredients; flour, whole wheat flour, cornmeal, sugar, baking powder, and salt. Whisk well then add in the wet ingredients, milk, oil, and eggs. Mix once more and set aside to rest for 5 minutes while you preheat your waffle iron. You can also make this batter in advance and keep in the fridge for up to 5 days. You can either make all your waffles at once (make sure to spray your iron well before each waffles), or you can just make the amount you need and then keep the batter in the fridge and make fresh waffles each day! If you’re making all your waffles at once, with the intention of having leftovers another day, I would recommend undercooking the waffles slightly. That way you can store them in the fridge/freezer and reheat to crispy perfection in the toaster. Serve with (real) maple syrup and my strawberry chia jam.


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