Cornbread Waffles
8 servings | Makes 4 waffles | 55 min
You had me at cornbread waffle. Nothing says BBQ like cornbread. Finding plant-based and gluten-free cornbread is nearly impossible. And then, of course, it needs to taste delicious. This recipe does. It will become your new go-to.
Ingredients.
1 ½ cup gluten-free all-purpose flour
½ cup medium ground cornmeal
½ cup fine-ground cornmeal
½ cup frozen corn kernels (feel free to omit if you’re making breakfast waffles)
1 tablespoon maple sugar*
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
2 cup unsweetened almond milk**
1 tablespoon apple cider vinegar
¼ cup applesauce (about 1 single serving)***
¼ cup coconut oil, melted (the type of oil really makes a difference)
*substitute any sugar you’d like
**substitute your preferred non-dairy milk (we like Oat Milk too!) but we find that almond milk produces the best buttermilk substitute
***substitute ¼ of a banana if you’d like
Equipment & Pantry.
Steps.
Combine 2 cups non-dairy milk and 1 tablespoon apple cider vinegar in a medium bowl to make “buttermilk”. Let sit for 5 minutes.
In a large bowl, combine 1 ½ cup gluten-free flour, 1 cup cornmeal (½ cup medium ground cornmeal, ½ cup fine-ground cornmeal), 1 tablespoon maple sugar, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, and ½ cup frozen corn.
Whisk to combine “buttermilk” mixture, ¼ cup applesauce, and ¼ cup melted coconut oil.
Fold wet ingredients into dry ingredients.
Heat the waffle iron.
Pour approximately 1 cup of batter onto hot iron.
Cook approximately 5-6 minutes - until golden brown with crisp edges.
Serve hot.