Jiffy Cornbread Waffles
easy Cornbread waffles with Jiffy cornbread mix. Delicious and amazing!
Servings 3 waffles
Calories 156kcal
Ingredients
- 1 pkg Jiffy Cornbread Mix
- 2/3 cup milk (I use skim but any fat content will work)
- 1 large egg
- 2 tablespoons veggie or canola oil
- 1 tablespoon sugar
Instructions
- Mix the ingredients together just until mixed, don't overmix.
- Fill a greased, hot waffle maker (just fill the center and push the batter out a bit, this is a thick batter)
- Bake about a minute after the light goes off for the best crispiness.
Video
Notes
Grease the waffle maker. Make sure you grease the waffle maker each time you make a waffle so they don't stick.
Don't overmix your waffle batter. Be gentle and slow or you will get tough waffles.
Can you refrigerate waffle batter overnight?
You can put the remaining batter into the fridge but be sure to use it within 2 days.Can you freeze waffles after you make them?
Waffles freeze really well! In fact, I suggest you make up some extra waffles with the purpose of putting them in the freezer.Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 47mg | Potassium: 105mg | Fiber: 0.02g | Sugar: 7g | Vitamin A: 178IU | Calcium: 76mg | Iron: 0.3mg