Go Back
Print
A Forkful of low FODMAP Cornbread Waffle

Cornbread Waffles

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

Course: Breakfast, brunch, Dinner, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 6 servings
Calories: 439 kcal
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tips

  • 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.

 

Nutrition Facts
Cornbread Waffles
Amount Per Serving
Calories 439 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 70mg23%
Sodium 590mg25%
Potassium 26mg1%
Carbohydrates 68g23%
Fiber 8g32%
Sugar 8g9%
Protein 13g26%
Vitamin A 100IU2%
Calcium 49mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.