breakfast, recipe, summer, sweet, year-round

Cornmeal Waffles

 Sweater-weather is perhaps one of my favourite seasons. It’s when it is too cold for a summer dress, but still too warm to break out a parka. A sweater (preferably soft and fluffy) fits the bill perfectly these days, and I’m going to cherish it until the first speck of snow!

Cozy up during this pre-fall time with these decadent cornmeal waffles. I actually think cornmeal waffles are my favourite kind: the cornmeal adds a texture that plain waffles lack, and they crisp up beautifully without heaps of oil! Not to mention adding a whole-grain kick to an otherwise indulgent treat.

I topped mine with the last of the peaches, but feel free to bake up some apples and add that with some cinnamon and maple syrup! How seasonal of you.

Cornmeal Waffles


  • 1 and 3/4 cup all-purpose flour
  • 1 and 1/4 cup cornmeal
  • 1 tbsp baking powder
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract


  1. Preheat waffle iron.
  2. Stir together the dry ingredients in a large bowl and set aside
  3. Whisk the eggs in a medium size bowl until frothy and lighter in colour. Add the milk, oil, and vanilla. Stir, and then add it to the dry mixture. Allow it to sit for at least 3 minutes before baking (this softens the cornmeal and gives the baking powder enough time to react!)
  4. Add 3/4 cup to 1 cup of batter to your waffle iron, and cook according to your waffle iron instructions.

Top it with your favourite toppings: I added butter, fresh peaches, maple syrup, and ginger-peach chia seed compote. Heaven!

Recipe serves 5-6