Breakfast for Dinner – Let’s Make Cornbread Waffles!
When I was growing up dinner was a big thing. Even though it was just me and my Mom and Dad, we sat down every night and had a proper home cooked meal. Both of my parents were amazing cooks and the food was always delicious and could vary from authentic Italian to riffs on my Nana’s pot roast.
One thing that would never have graced the dinner table was anything resembling breakfast food like these Cornbread Waffles.
I believe my Mother would have thought that to be tacky. I have no idea why but I can tell you that sometimes breakfast for dinner can be the most direct route to providing comfort food. If we go this route, we make them extra hearty with the addition of eggs and bacon, as seen above and below.
These waffles could have been called cornmeal waffles, but the batter is very much like cornbread batter – thick and fluffy – and so Cornbread Waffles made more sense. They are crispy on the outside and tender and a bit bready on the inside – like cornbread!
In fact, while we ate these after the photo shoot with maple syrup they would be just as welcomed accompanying a bowl of chili or anywhere you might think a piece of cornbread would be a good idea.
We prefer these made on a waffle maker that has very deep wells as pictured so they catch and hold whatever you are putting on them but you can make them on any waffle maker that you have.
You do need a waffle maker to make these but it is a frequently used piece of equipment and highly recommend you look into one, if you don't have one already. These waffles are like extra crispy outside, tender inside cornbread!
Low FODMAP Serving Size Info: Makes about 3, 8 inch (20 cm) round or 8, 4 inch (10 cm) square waffles; serves 4 to 6
- 1 2/3 cups (241 g) gluten-free all purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 1/4 cups (173 g) fine ground yellow cornmeal, preferably stone ground
- 1 tablespoon baking powder, use gluten-free if following a gluten-free diet
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons (57 g) unsalted butter
- 2 cups (480 ml) lactose free whole milk, 2%, 1% or low fat, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
- Whisk together the flour, cornmeal, baking powder, sugar and salt in a large mixing bowl to aerate and combine. Make a well in the center then set aside.
- Melt the butter in a large microwave safe bowl in microwave, then whisk in milk, then eggs until well combined. You may also melt the butter in a small saucepan over low-medium heat on the stovetop and then transfer to a mixing bowl and proceed with milk and eggs.
- Pour wet mixture into well in dry mixture and whisk gently until just combined but make sure there are no pockets of flour. Mixture will be thick.
- Coat waffle maker lightly with nonstick spray (you will most likely only need to do this once). Scoop waffle batter into preheated waffle iron, making sure batter covers the entire surface but does not overfill the waffle maker. Close the top and cook until waffles are crispy top and bottom and golden brown, probably about 4 minutes or so depending on waffle maker. Keep waffles warm in oven directly on rack as you continue to make waffles. Serve waffles immediately with pure maple syrup and a pat of butter and fruit alongside, if you like.
- Deep wells will help create the crispy outer texture that we love. This recipe makes a basic waffle. Crispy on the outside, tender in the middle and gluten-free.
- If you want to add fruit, we suggest serving it alongside. Cooking fruit into the waffle can create a soggy waffle and unmolding from the iron problems. Recipe may be doubled for guests —or frozen for later for quick weekday meals. Simply reheat in toaster.
If You Can Tolerate
- Lactose:If you passed the lactose Challenge you may use regular whole, 2%, 1% or fat free milk instead of lactose-free.
- Fructans: If you passed the fructan wheat Challenge you can use regular unbleached all-purpose flour; measure this substitute on by weight for best results.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!