Chive cornbread waffles

Spice up chili night with this family-friendly side dish!

I grew up eating – and loving – cornbread so it was a little disappointing to discover a while back that my husband and kids didn’t really enjoy it. It took a while to figure it out, but when I noticed they only cut pieces from the outer edges of the pan, I realized it was the crispy bits that they really enjoyed. The solution? Pour that cornbread batter into a waffle maker. The result: super easy and fast cornbread waffles that offer the perfect amount of those coveted crispy edges. If your family likes things spicy, you can add up to 2 tablespoons of drained, finely chopped pickled jalapenos to the batter. If you’re wondering about chili recipes, here are two of my favourite: a quick vegetarian version and a yummy Texas-style chili.

cornbread waffles with chives


  • 3/4 cup (185 mL) all-purpose flour
  • 3/4 cup (185 mL) yellow cornmeal
  • 1 teaspoon (5 mL) each baking powder and baking soda
  • 1/2 teaspoon (2.5 mL) salt
  • 1/4 cup (60 mL) finely minced chives or green onion tops
  • 1 cup (250 mL) buttermilk*
  • 1/4 cup (60 mL) butter, melted
  • 1 egg, beaten
  • 1 tablespoon (15 mL) honey or maple syrup

*Or 1 cup room-temperature milk combined with 1 teaspoon white vinegar.


  • Combine flour, cornmeal, baking powder, baking soda, salt and chives in a mixing bowl
  • In a large glass measure or a second medium-sized bowl, combine buttermilk, butter and egg until combined. Pour into dry ingredients then drizzle honey over top; stir to combine.
  • Let batter rest for 10 minutes while waffle iron heats up to medium-hot (not the highest temperature). At the same time, preheat oven to 225F and place a wire cooling rack over a baking tray; set aside.
  • Brush hot waffle iron with canola oil or spray with cooking spray. Use a ladle to pour waffle batter into compartments (mine takes 1/4 cup or 60 mL batter per waffle) Cook about 4 minutes, until lightly browned. Use a silicone spatula to gently ease them out of the waffle iron and place on the wire cooling rack. Transfer rack and baking tray to warmed oven.
  • Once cooled, leftover waffles can be wrapped and stored in the fridge for 3 days or the freezer for 3 months. Reheat them in the toaster or oven.

Makes 8 – 10 waffles, depending upon the size of your waffle iron.

cornbread waffles with chives

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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