Mini Cornbread Waffles (Print)
Bite-sized cornbread waffles with a crisp outside and fluffy inside, finished with warm honey butter syrup. Add cheese or bacon for extra yum.
# Ingredients:
01 -
1/2 cup buttermilk.
02 -
1 cup cornbread mix.
03 -
1 large egg.
04 -
2 tablespoons unsalted butter.
05 -
1/4 cup honey.
06 -
Pinch of salt.
07 -
1/4 cup shredded cheddar cheese (optional).
08 -
1/4 cup crumbled cooked bacon (optional).
09 -
1 tablespoon maple syrup (optional).
# Steps:
01 -
In a bowl, whisk together the egg, buttermilk, and cornbread mix until smooth. Gently fold in the bacon and cheese if you’re using them.
02 -
Plug in your mini waffle maker, lightly oil the cooking plates. Spoon about a tablespoon of batter into each section and let it cook for 3-4 minutes, or until golden brown.
03 -
Melt butter, honey, and maple syrup (if desired) over low heat in a tiny pot. Sprinkle in a small pinch of salt and stir until everything’s silky.
04 -
Pile up the waffles on a serving dish and drizzle that warm honey butter sauce all over. Enjoy while they’re still warm!
# Notes:
01 -
Try mixing in chopped jalapeños or a dash of cinnamon to the batter.
02 -
Gluten-free cornbread mix works just fine for this.
03 -
Keep leftovers in the fridge for up to three days.