Cornbread Waffles Recipe photo by Taste of Home

Cornbread Waffles

Total Time
Prep/Total Time: 20 min.
This cornbread waffles recipe puts a new spin on the classic cozy meal of homemade chili with a side of cornbread. And the waffles are gluten-free!

Updated: Jun. 20, 2024

Instead of serving a pan of squashy cornbread with your homemade chili, bake a batch of these gluten-free cornbread waffles for a fun new twist! These waffles taste just as earthy and sweet as cornbread, but the deep divots in the waffles hold the chili perfectly, and their crispy, golden exteriors create a pleasant texture. Scatter your favorite toppings on your plate of cornbread waffles with chili and enjoy this playful take on the classic.

Ingredients for Cornbread Waffles

  • Gluten-free flour: This cornbread waffles recipe is completely gluten-free (just make sure the other packaged ingredients are gluten-free too). If you regularly feed someone with a gluten allergy or are on the keto diet, pick up one of the best gluten-free flour blends for this recipe and save it for any other gluten-free dessert recipes you’ll tackle. Otherwise, feel free to use regular all-purpose flour.
  • Cornmeal: Cornmeal is a coarse flour that’s made from dried and ground corn. It has a gritty texture and a lovely sweet corn flavor.
  • Baking powder: We use baking powder to fluff up these cornbread waffles.
  • Eggs: Room-temperature eggs emulsify with the batter better than cold ones. Take the eggs out of the fridge about 30 minutes before starting this cornbread waffle recipe to get them to room temp.
  • Milk: You’ll need 2 cups 2% milk for these waffles. Feel free to use whole milk or buttermilk if that’s all you have on hand.
  • Olive oil: Since there’s a lot of olive oil in this recipe, you’ll really be able to taste it, so it’s important to use one of the best olive oil brands from the store. The quality makes a huge difference.
  • Chili: Grab two cans of your favorite chili from the store. Or, if you just so happen to have made chili earlier in the week, this is the perfect way to use any leftovers.
  • Toppings: Add your favorite chili toppings to these cornbread waffles with chili. Jalapeno slices, shredded cheddar cheese, sour cream, cubed avocado and minced fresh cilantro are our go-to choices.


Step 1: Create the waffle batter

Preheat the waffle maker. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder and salt. In another bowl, whisk together the eggs, milk and olive oil until well blended. Add the wet ingredients to the dry ingredients, and stir everything together just until moistened.

Step 2: Cook the waffles

Bake the waffles according to the waffle maker manufacturer’s directions until the waffles are perfectly golden brown.

Step 3: Finish with the chili and toppings

Serve the waffles with a helping of warmed chili, and finish with your favorite toppings.

Recipe Variations

  • Add in cheese: Up the savory factor and sprinkle shredded cheese into the batter. The cheese will also caramelize on the crust and create a gorgeous, golden, crispy exterior.
  • Swap out the chili: These cornbread waffles can hold so much more than chili. Top the waffles with succulent pulled pork (along with this rhubarb relish), homemade crispy fried chicken, or your favorite taco fillings and toppings.
  • Finish them simply: Honestly, these cornbread waffles are amazing on their own too—no heavy toppings needed. Dress them simply with a pat of butter, honey or hot honey, and a fruity jam.

How to Store Cornbread Waffles

If you have any leftovers of this cornbread waffles recipe, place the waffles in an airtight container once they’ve come to room temperature. Store any leftover chili and toppings in separate containers. Everything can be kept in the fridge for up to four days. Reheat the waffles in an oven or air fryer to recrisp. You can reheat them in the microwave, but they may become soggy.

Can you freeze cornbread waffles?

Yes, you can freeze cornbread waffles. First, let them cool completely to room temperature, then stack them up in an airtight container or resealable bag with a sheet of paper towel, parchment or waxed paper in between each waffle to prevent sticking. They can be kept in the freezer for up to three months. No need to thaw the waffles before reheating them in the oven or air fryer.

Cornbread Waffle Tips

Why aren’t the waffles crispy?

Your cornbread waffle recipe will not turn out crispy if you don’t preheat your waffle maker first. The waffle maker should be so hot that the batter sizzles when you ladle it onto the maker’s iron, and steam should evaporate during cooking. If there isn’t steam, the moisture is trapped in the waffles, turning them soggy.

What is the best waffle maker?

Our Test Kitchen experts tried out the most popular waffle makers on the market and put together a comprehensive list of the best waffle makers to buy for your home. Waffle makers can come with a large price tag, so you want to make sure you’re getting the best one on the first go.

Cornbread Waffles

Prep Time 5 min
Cook Time 15 min
Yield 8 servings


  • 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1-1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 large eggs, room temperature
  • 2 cups 2% milk
  • 1/2 cup olive oil
  • 2 cans (15 ounces) chili with beans or 4 cups leftover chili, warmed
  • Optional toppings: Jalapeno slices, shredded cheddar cheese, sour cream, cubed avocado and minced fresh cilantro


  1. Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer’s directions until golden brown.
  2. Serve with chili and your choice of optional toppings.

Nutrition Facts

1 serving: 464 calories, 20g fat (4g saturated fat), 64mg cholesterol, 796mg sodium, 57g carbohydrate (6g sugars, 6g fiber), 15g protein.