I could do waffles all day long. There is something so wonderfully charming and hearty about them, don’t you think. Every time I make a batch of waffles it is guaranteed my family will pop out from wherever they hide their little selves and gather about.
Waffles=family ❤️. It’s a recipe for success every time. These waffles are made with Jiffy cornbread mix and couldn’t be tastier or easier! Your family will love these waffles and you’ll love how fast they are!
If you are looking for waffle recipes don’t miss my gluten-free waffles or my cinnamon roll waffle bites.
These waffles are a bit on the non-traditional side in a great way. Because I make waffles so often, and they are full of carbs and sugar, I try to whip up different versions with a little more gumption to them whenever I can. Recipes with extra nutrition, less sugar, or waffles that act as bases for healthier fruit toppings are my faves.
Key Ingredients:
These cornbread waffles are great with add in’s like corn, chives, blackberries, honey, and all SORTS of things. Try something fun!
- Jiffy Corn Muffin Mix. These cornbread waffles couldn’t be easier thanks to the classic Jiffy mix.
- Milk. Any type of milk will work. I recommend buttermilk or whole milk.
- Egg. The egg acts as the necessary binder for the batter. I use large eggs.
How to make cornbread waffles:
Is this the time where I risk sounding strange and admit that I really, really like the mess that waffle-making makes? I do. And I make a mess! Somehow I always end up with batter out of the iron and onto the counter around it—every time. I even grin when it squishes out of the sides and drips onto the counter.
- Mix the ingredients together just until mixed.
- Fill a greased, hot waffle maker (just fill the center and push the batter out a bit, this is a thick batter)
- Bake for about a minute after the light goes off for the best crispiness.
Tips:
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.
These waffles are not sweet at all. You could add a bit more sugar, if you like. Why though? These waffles are perfect for a topping of sweet fruit, honey, or real maple syrup. The texture and heartiness of the cornbread waffles are a perfect pairing with sweet topping and whipped cream. It’s heaven.
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.
I sure hope you find time this week to pull out the waffle iron, grab a family member and cup of coffee, and watch batter squish out of the sides together. When you do, smile a bit in your heart thinking of me.
Jiffy Cornbread Waffles
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
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
My family loved this recipe. We substituted vegan egg replacer and almond milk and it came put great. Thanks for the idea.
Rene
That, my friends, is a good morning. Coffee in hand and waffle squishing. Add in a family member chatting your ear off and I’m done. See you next week, I won’t be moving at all today.
To make these thicker I added 2 TBS corn meal, let sit and hydrate 15 minutes and cooked 3 minutes with a time. Perfect!!!
Would be great with shrimp “Shrimp & Grits”!
i have made these with oat flour came out v good
@nd time was the charm I added i/2 cup of milk and ate the whole thing
Disappointed! This recipe is quick and easy to make. However, I was disappointed in the result. Partially my own fault. The batter was not thick like I expected. My biggest mistake was following the suggestion to leave the waffles in the maker a little longer. My waffle maker makes 2 at the same time. Both were overcooked and crispy throughout. I will make them again but take the waffles out sooner. I guess you can say it was my fault my waffles were tossed. But, I was following the recipe. We’re both at fault!!
This recipe makes about 3 waffles. This also depends on how big your waffle maker is.
I used real unsalted butter instead of the oil and light cream. Absolutely perfect. Finished it with pulled chicken BBQ from my sons restaurant and a drizzle of his homemade bbq sauce
How many waffles does this make?
This thing right here is amazing!! And I love that it’s so quick and My 18 month old twins lLoVED them! Definitely a favorite!
You sure can!!
Can you freeze these? I want to make ahead and take them camping.
But imagine if you had. never found it at all :)!!
I am hooked and so wish I had this recipe years ago for my chili crock pot dinners!!
I do!! I had to go digging in archives to find it :) … BLACKBERRY WHISKEY SAUCE
Cook Time
9 minutes
INGREDIENTS
6 ounces fresh blackberries washed and dried
1 teaspoon Worcestershire sauce
3 tablespoons whiskey
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
INSTRUCTIONS
Mix blackberries, Worcestershire sauce, 2 tablespoons of the whiskey, and sugar together into a heavy, small saucepan.
Bring to a boil.
Boil gently for 8 minutes (you will need to turn the temp down to low, or so), stirring often.
In a small bowl or glass mix the cornstarch and water together so there are no lumps.
After the 8 minutes, pour the cornstarch mixture into the berries and boil gently for about 30 seconds. Stir often. Remove from heat when the mixture thickens.
Pour 1 tablespoon whiskey into the sauce and stir well for about 30 seconds. Serve.
NOTES
I often add only ½ of the cornstarch mixture and then gently boil the sauce for 30 seconds to see if the additional thickener is needed. Then I add a bit more, waiting 30 seconds, until I get the thickness I am looking for.
Not sure you’ll see this note as you posted this recipe couple years ago. Do you have the recipe for the Blackerrry Bourbon sauce you mentioned?
I make these when I make chili
Ooooh, love the additions…great idea!
Thank you so much! I used this but added stevia, chia seeds and blueberries. So bomb! They didn’t need anything else in my case.
My family loved this recipe. We substituted vegan egg replacer and almond milk and it came put great. Thanks for the idea.
I really should!
You should get a BREVILLE waffle maker with the moat to catch overflow. BWM62OXL. Love it and the clean up is so easy !!🤗
Oh thank goodness for telling me about that! This is updated from a recipe that included blackberry whiskey sauce and I didn’t get a note deleted from that recipe. Yikes. Glad you caught that. Thanks!
OK, this sounded good right up until the end… maybe it’s just me but, whiskey? In waffles??