About the Recipe
I’ve always had a soft spot for cornbread. It’s one of those things that just works—warm, a little crumbly, a bit sweet, and somehow comforting no matter what time of day it is. And since I’m also a big-time brunch person (like, give me all the slow mornings and breakfast-for-lunch situations), it only made sense to turn that love into waffles.
This recipe came together kind of on a whim—one of those “what if I…” moments in the kitchen. I added some smoky chili spice to the batter, whipped up a bit of maple cream, and finished it all with a drizzle of hot honey. And honestly? It just worked. The waffles are crispy on the outside, soft in the middle, with a little heat and a little sweet, which I love.
If you’re into cozy brunch ideas like this, you might also love my Classic Crispy Homemade Waffles, this super comforting Pumpkin Spice Bread Pudding, or my fun and totally shareable Banana Cinnamon Monkey Bread. All easy, all make-your-house-smell-amazing kind of recipes.
These cornbread waffles feel a bit special, but they’re not fussy. You can make them for a slow Sunday, or batch a few and freeze them for weekday waffles (yes, that’s a thing). I usually stack mine up, spoon on a little cream, and let the honey do its thing. Messy, delicious, and totally worth it.
They’re the best of both worlds—sweet and savory with just the right amount of spice and crunch.
The texture is everything. Crisp edges, soft centers, and that warm cornbread crumb you can’t resist.
They’re totally customizable. Add toppings, switch up the spice, go mild or bold—it’s up to you.
Brunch-worthy but easy. No fancy ingredients, just pantry staples turned into something a little special.
What You'll Love
Can I make these without a waffle iron? Yes! Use the batter to make pancakes instead—just cook in a non-stick skillet over medium heat for about 2–3 minutes per side.
What kind of cornmeal works best? Use fine or medium-grind cornmeal for tender, crisp waffles. Coarse cornmeal will make them gritty. If in doubt, go with fine!
Can I make them less spicy? Definitely. Just reduce the amount of spice blend in the batter, or skip the chili flakes in the hot honey.
Can I make the whipped maple cream ahead? It’s best fresh, but you can make it a few hours ahead and store it in the fridge. If it deflates, give it a quick re-whip.
Can I freeze the waffles? Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven to get that crispy texture back.
Can I use yogurt or sour cream instead of whipped cream? Totally. For a tangier option, swap in thick Greek yogurt or sour cream with a little maple syrup stirred in. It’s a great shortcut and still delicious.
Frequently asked Questions
Ingredients
DIY Smoky Maple Chili Spice Blend (makes ~1 tbsp)
Use this in the waffle batter and the hot honey:
1 tsp smoked paprika
½ tsp chipotle powder (or regular chili powder for less heat)
½ tsp ancho chili powder (or extra paprika if you don’t have it)
½ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
½ tsp brown sugar (or maple sugar, if you have it)
Cornbread Waffle Ingredients:
1 cup (120g) all-purpose flour
¾ cup (120g) fine or medium cornmeal
1 tbsp DIY spice blend
1 tbsp brown sugar
1 tbsp baking powder
½ tsp salt
1 cup (240ml) milk or buttermilk
2 large eggs
¼ cup (60ml) neutral oil or melted butter
Optional: ½ cup (75g) corn kernels (fresh, grilled, or frozen)
Whipped Maple Cream:
½ cup (120ml) cold heavy cream
2 tbsp maple syrup
Optional: ⅛ tsp vanilla extract
Hot Honey:
¼ cup honey
½ tsp of the DIY spice blend
Optional: pinch of chili flakes for extra heat
Preparation
1. Make the waffle batter:
In a large bowl, whisk together the flour, cornmeal, DIY spice blend, brown sugar, baking powder, and salt.
In another bowl, whisk milk, eggs, and oil or melted butter.
Combine the wet and dry ingredients just until mixed—don’t overbeat.
Fold in corn kernels if using. Let sit while your waffle iron heats up.
2. Cook the waffles:
Preheat and lightly grease your waffle iron.
Pour batter and cook until golden and crisp (about 4–5 minutes per waffle).
Keep waffles warm in a low oven if batch-cooking.
3. Whip the maple cream:
Whip cream to soft peaks.
Add maple syrup and vanilla (if using), then whip to medium peaks. Chill until serving.
4. Make the hot honey:
Gently warm the honey with the spice blend and chili flakes in a small saucepan—do not boil.
Let steep off heat 5 minutes. Strain or use as-is.
To Serve
Stack waffles on plates.
Top with a scoop or swoosh of whipped maple cream.
Drizzle with hot honey (and let it drip off the sides!).
Finish with chili flakes, flaky salt, or fresh herbs for extra flair.