Cornbread Waffles
Try something new for breakfast with these cornbread waffles made using Ann Clark Country Cornbread Mix. Top with fried chicken, chili, or Southwestern-inspired toppings for a savory twist on a classic breakfast.
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Prep Time
10 minutes
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Cook Time
30 minutes
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Servings
10
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1-16 ounce packet Ann Clark Cornmeal Mix
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¼ teaspoon black pepper, plus more for garnish
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2 cups whole buttermilk
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2 large eggs
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2 tablespoons honey, plus additional for garnish
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1 stick (½ cup) unsalted butter, melted and cooled
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1 cup fresh corn kernels (from 1 ear)
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Waffle Iron
Equipment Needed
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1
Line a baking sheet with an oven-safe wire rack. Place prepared baking sheet in oven, and preheat oven to 200°F.
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2
Whisk together buttermilk, eggs, and 2 tablespoons honey in a medium bowl.
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3
Fold in the Ann Clark Cornbread mix, until combined.
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4
Stir in cooled butter until combined. Fold in corn.
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5
Meanwhile, preheat waffle iron to medium heat according to manufacturer directions.
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6
Pour a heaping ½ cup waffle batter into preheated waffle iron. Cook waffles according to manufacturer directions, about 4 minutes.
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7
Remove waffle from iron; transfer to prepared baking sheet in preheated oven to keep warm. Repeat process with remaining batter to make 10 waffles total.
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8
Top with creme fraiche, fresh corn, herbs, black pepper and a drizzle of honey.
Notes & Tips:
- To make ahead: Make batter ahead and store in refrigerator overnight
- For tender, chewy waffles let batter sit for 10minutes before making
Photo by Laura Kanya
