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Southern Cornmeal Waffles

Preparing your waffle batter with the blender gives the waffles a very light, airy texture. Not to mention, it makes clean up a snap since you use the same container to mix and pour. The addition of the cornmeal to the waffle batter gives these light waffles a little bit of crunch. Serve with syrup, blueberry jam or a nice fruit compote.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 2 eggs
  • 2-1/4 cups lowfat buttermilk
  • 1/2 cup butter or margarine, melted
  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice


  • Heat waffle iron. Place eggs in blender jar. Cover and blend on LOW for 5 seconds. Add buttermilk and margarine and cover and blend on low about 10 seconds more. Add remaining ingredients. Blend on Medium sped about 40 seconds, scrape sides of jar, if necessary about half way thru.
  • Pour about 1/4 cup in hot waffle iron until waffles are golden brown.

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Average Rating:
  • Scott
    Feb 12, 2021

    This recipe created very flat waffles that were dense and gummy for me.

  • Kris
    Nov 22, 2020

    Best waffle recipe ever. I started using organic blue corn masa and that elevates it to our New Mexico goodness. Also, we are allergic to wheat and use Cup For Cup GF flour with no problems.

  • Kent
    Nov 18, 2020

    Really good, and easy to fix.