These cornmeal waffles are the kind of weekend breakfast that makes getting out of bed feel worthwhile. The batter comes together quickly, and the secret to their extraordinary lightness is folding in whipped egg whites at the very end — it’s a small extra step that makes a genuinely big difference, giving each waffle a crisp, golden exterior and an almost impossibly airy interior. The cornmeal adds a subtle sweetness and just enough texture to set them apart from a standard waffle. Finished with fresh berries and a generous pour of maple syrup, they’re simple, beautiful, and endlessly satisfying.
Jump to Recipe
Cornmeal Waffles Ingredients
Waffles
- 2½ cups all-purpose flour
- 1â…” cups finely ground cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoons fine sea salt
- 1 teaspoon baking soda
- 2 cups sour cream or Greek yogurt
- 2 cups whole milk
- ½ cup plus 1 tablespoon unsalted butter, melted and cooled
- 8 large eggs, separated
To Serve
- 2 cups mixed fresh berries, such as strawberries, blueberries, and raspberries
- Pure maple syrup, to pour
Cornmeal Waffles Method
Preheat your waffle iron to medium-high heat, or to around 150°C / 300°F if your machine has a temperature setting. Lightly grease the plates with butter or a neutral cooking spray.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the sour cream or yogurt, milk, melted butter, and egg yolks until well combined. Pour the wet ingredients into the dry and fold together until just combined — a few lumps are fine. Set aside to hydrate for 10 minutes.
In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer and a clean bowl, whip the egg whites on medium-high speed until they hold stiff, glossy peaks. Working in two or three additions, gently fold the whipped whites into the batter, taking care not to deflate them — this is what gives the waffles their signature lightness.
Ladle enough batter onto the preheated iron to fill the plates without overflowing — roughly ¾ to 1 cup per waffle, depending on the size of your machine. Close the lid and cook until the waffles are deep golden and release easily from the iron, about 3 to 4 minutes. Transfer to a wire rack in a single layer — do not stack hot waffles, as this will make them steam and lose their crispness.
Arrange the waffles on warm plates and pile generously with fresh berries. Finish with a good pour of maple syrup and serve immediately.
Cornmeal Waffles – Recipe Notes
- Do not stack hot waffles — they will steam against each other and lose their crispness. Keep them in a single layer on a wire rack, or place directly on a rack in a low oven (90°C / 200°F) to stay warm while you cook the remaining batches.
- The egg white step is worth the extra bowl. Whipping them to stiff peaks and folding them in last is what makes these waffles so light and crisp — don’t be tempted to skip it.
- Sour cream and Greek yogurt are interchangeable here; both add a pleasant tang and keep the batter rich and tender. A full-fat version of either will give the best results.
- Leftover cooked waffles freeze beautifully. Allow them to cool completely, then freeze in a single layer before transferring to a bag or container. Reheat in a toaster or oven at 180°C / 350°F until warmed through and crisp again.
- For a dairy-free version, use a thick coconut yogurt in place of the sour cream and a plant-based milk and butter. The waffles will be slightly less rich but still excellent.
Cornmeal Waffles: Upgrade Your Brunch with these 11 Easy Steps
These cornmeal waffles are the kind of weekend breakfast that makes getting out of bed feel worthwhile. The batter comes together quickly, and the secret to their extraordinary lightness is folding in whipped egg whites at the very end — it’s a small extra step that makes a genuinely big difference, giving each waffle a crisp, golden exterior and an almost impossibly airy interior. The cornmeal adds a subtle sweetness and just enough texture to set them apart from a standard waffle. Finished with fresh berries and a generous pour of maple syrup, they’re simple, beautiful, and endlessly satisfying.
Ingredients
- Waffles
2½ cups all-purpose flour
1â…” cups finely ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1½ teaspoons fine sea salt
1 teaspoon baking soda
2 cups sour cream or Greek yogurt
 2 cups whole milk
½ cup plus 1 tablespoon unsalted butter, melted and cooled
8 large eggs, separated
- To Serve
2 cups mixed fresh berries, such as strawberries, blueberries, and raspberries
Pure maple syrup, to pour
Directions
- Preheat your waffle iron to medium-high heat, or to around 150°C / 300°F if your machine has a temperature setting. Lightly grease the plates with butter or a neutral cooking spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the sour cream or yogurt, milk, melted butter, and egg yolks until well combined. Pour the wet ingredients into the dry and fold together until just combined — a few lumps are fine. Set aside to hydrate for 10 minutes.
- In a stand mixer fitted with the whisk attachment, or using a handheld electric mixer and a clean bowl, whip the egg whites on medium-high speed until they hold stiff, glossy peaks. Working in two or three additions, gently fold the whipped whites into the batter, taking care not to deflate them — this is what gives the waffles their signature lightness.
- Ladle enough batter onto the preheated iron to fill the plates without overflowing — roughly ¾ to 1 cup per waffle, depending on the size of your machine. Close the lid and cook until the waffles are deep golden and release easily from the iron, about 3 to 4 minutes. Transfer to a wire rack in a single layer — do not stack hot waffles, as this will make them steam and lose their crispness.
- Arrange the waffles on warm plates and pile generously with fresh berries. Finish with a good pour of maple syrup and serve immediately.
Recipe Video
Notes
- Do not stack hot waffles — they will steam against each other and lose their crispness. Keep them in a single layer on a wire rack, or place directly on a rack in a low oven (90°C / 200°F) to stay warm while you cook the remaining batches.
- The egg white step is worth the extra bowl. Whipping them to stiff peaks and folding them in last is what makes these waffles so light and crisp — don’t be tempted to skip it.
- Sour cream and Greek yogurt are interchangeable here; both add a pleasant tang and keep the batter rich and tender. A full-fat version of either will give the best results.
- Leftover cooked waffles freeze beautifully. Allow them to cool completely, then freeze in a single layer before transferring to a bag or container. Reheat in a toaster or oven at 180°C / 350°F until warmed through and crisp again.
- For a dairy-free version, use a thick coconut yogurt in place of the sour cream and a plant-based milk and butter. The waffles will be slightly less rich but still excellent.
Looking For More Recipes?
Check out Salt & Honey’s Youtube channel for more recipe, meal prep, and even a behind-the-scenes look of S&H!
Check out the complete Chips & Dip recipes!
Meal Prep Guides
Not only do we empower your recipe bank with gems like the Hot Cocoa and Beef Bourguignon but we have also developed a monthly meal prep guide. We utilize seasonal ingredients and the entire guide is centered around dishes with similar components.
Through the use of batch cooking, we want to make cooking easy, delicious and affordable. You can create the entire meal prep guide to plan your whole week or simply pick and choose which dishes resonate with you!
Make sure to check out our Youtube to find which we meal prep guide dishes we’re cooking for the week!
Take a look at our May Meal Prep Guide!
Additional Resources
Pinterest Board: Check out our mood board designed to provide even more inspiration for hors d’oeuvres. Here you can find more photos and videos covering our wide range of catering and event planning expertise. Whether you’re searching for food inspiration, food recipes, homemade decor, wedding planning ideas, and more, our mood boards will have your creativity soaring!
Instagram: Our feed provides a plethora of photo inspiration as well as DIY’s and tutorials on projects you can embark on at home. Whether it’s food recipes or even home decor, we will have what you’re searching for!
Substack: Monthly notes on slow living and seasonal flavors from Salt & Honey Catering and Events. Discover the recipes, garden tasks, and hosting tips that define our own event production. Here we will provide exclusive recipes, tips, and tricks only available on our free Substack!
Youtube Vlog: Ever wonder what the Catering and Event Production side of world looks like? Our “Beyond The Banquet” vlog series provides a peak through the curtain! We drop monthly short videos of the chaos and serenity behind the business. Come check it out now!