Description
These Cornbread Waffle Bites with Honey Butter Syrup are a delightful twist on traditional cornbread, made crispy and golden in a waffle maker. Perfect for breakfast or a snack, these bite-sized waffles combine the rich flavors of cornmeal and buttermilk with a luscious honey butter syrup drizzled on top for a sweet finish.
Ingredients
Scale
Cornbread Waffle Bites
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or substitute with regular milk and 1 tablespoon vinegar)
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
Honey Butter Syrup
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- 1/4 cup maple syrup (or more for sweetness)
Instructions
- Make the waffle batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, buttermilk, melted butter, and whole milk. Combine the wet and dry ingredients, stirring until just combined to avoid overmixing.
- Preheat the waffle maker: Preheat your mini waffle maker or regular waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or a small amount of butter to prevent sticking.
- Cook the cornbread waffle bites: Spoon the cornbread batter into the preheated waffle maker, taking care not to overfill the wells. Close the waffle maker and cook for about 2-3 minutes, or until the waffles turn golden brown and crisp. Remove and set aside, then repeat with the remaining batter.
- Make the honey butter syrup: While the waffles are cooking, prepare the syrup by combining the softened butter and honey in a small saucepan. Heat over low to medium heat until the butter melts and the mixture becomes smooth. Stir in the maple syrup and warm for another minute before removing from heat.
- Serve: Drizzle the warm honey butter syrup generously over the freshly cooked cornbread waffle bites and serve immediately for the best flavor and texture.
Notes
- Buttermilk can be substituted with regular milk plus 1 tablespoon of vinegar to mimic the acidity.
- Be careful not to overmix the batter; it should be slightly lumpy to keep the waffles tender.
- For easy portioning, use a small ice cream scoop to transfer batter to the waffle maker.
- Adjust the sweetness in the honey butter syrup by adding more or less maple syrup to taste.
- If you don’t have a waffle maker, you can use a skillet to cook the batter as pancakes, though they won’t have the same crisp texture.
