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.
These waffles are REALLY good served with our low FODMAP Pork Breakfast Sausage Patties!
You will be well-prepared to make recipes on the fly like this one when you have a well-stocked pantry. Check out our article for 12 Essential Pantry Items.
How To Make The Best Low FODMAP Gluten Free Pancakes!And absolutely be sure to read How To Make The Best Low FODMAP, Gluten Free Pancakes!
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) LOW FODMAP, 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.
Tell Us What You Think
7 comments for “Low FODMAP Cornbread Waffles”
Just tried making these, taste is good, but they turned out SO crumbly. Almost even impossible to eat. Hah any suggestions on how to make the rest of the batter less crumbly?
Hi Casey, we have not had that experience. Did you use the exact flour called for? And was it measured per our suggestions? Those are the first areas I would look at.
I hope this is okay to ask here since I wasn’t sure where else to ask: Do you have a recipe for plain waffles? I could not find one via a search of the website. If not, could I just substitute the 1:1 flour in a conventional recipe I already have?
I would use the Lemon Poppy Seed recipe and just leave out the lemon and seeds
Thank you so much, Dede, for this tip! I will give it a try and see how it goes!
Oh my! These were an absolute delight to eat! Especially with the pineapple glaze that they were intended for (boozy one, of course ;)). I loved how perfectly crunchy they came out! Because I’m a spice fiend, I added some fresh chopped hot peppers into it. I had a bit of double smoked cheddar and I added a tiny bit on top as garnish. I can’t tell you how much I’m grateful for low fodmap portions cause I could have eaten these all day on a variety of things! Oooh yes, I’m making these again with all these crazy ideas. Goodbye traditional cornbread! 😅
Bhumika! I haven’t made these in a while and you have inspired me to do so! So happy to hear that these knocked it out of the park for you. Eating low FODMAP does NOT have to be boring!