Cheddar Cornbread Waffles - SO good!!! We LOVE to serve these yummy waffles with chili. Perfect!! So quick and easy to make! Flour, cornmeal, baking powder, baking soda, salt, cheddar cheese, eggs, buttermilk, club soda and canola. Can make ahead and freezer for later. Our favorite!!
Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.
Notes:
Can Cheddar Cornbread Waffles be frozen? Yes! Waffles can be frozen in zip-top freezer bags and reheated in the oven or toaster oven.
I use cheddar cheese in these waffles, but you can use any cheese that you prefer.
Feel free to stir in some fresh herbs, chopped green onions, chopped jalapeños, or chives into the batter.
To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.