Cornbread waffles made with Jiffy are a fast and easy way to switch up your usual breakfast or brunch routine. They have just enough sweetness for syrup but are sturdy enough to hold savory toppings like chili or fried chicken, making them perfect for a family-style spread.
For another cornbread recipe, try my Seafood Cornbread Dressing, next.
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Jiffy Cornbread Waffles
I make this cornbread waffles recipe when I want something that’s quick but still feels special. The batter comes together fast, and once they’re in the waffle iron, you get that perfect golden brown, crispy outside with a fluffy, tender middle.
They make a great base for savory waffles, whether I’m adding chili, fried chicken, or just butter and syrup. The recipe is easy to customize, and the texture holds up well with a variety of toppings.
You can make them for casual dinners and festive brunches—Easter, Mother’s Day, you name it. They'll be gone before you've made a second batch!
What Ingredients Do I Need?
I love how simple this ingredient list is. We're using just a handful of pantry staples, but the flavor feels way more intentional. The buttermilk and vanilla give it that made-from-scratch vibe, and using Jiffy keeps it fast without sacrificing that crisp, fluffy texture I’m after. Here is what you will need:
Ingredients for Cornbread Waffles
- Jiffy Corn Muffin Mix. This is the base of the recipe and gives the waffles their signature cornbread flavor with just a hint of sweetness. It also contains leavening agents to help the batter rise.
- Egg. The egg binds everything together and helps create structure, so the waffles hold their shape. It also adds richness to the batter.
- Buttermilk. Adds tang and moisture, while the acidity reacts with the mix’s leaveners to create a fluffier texture. It also gives the waffles a more “made-from-scratch” flavor.
- Melted butter or neutral oil. Adds fat to the batter for a richer taste and crispier edges. Butter gives more flavor, while oil keeps things simple and neutral.
- Vanilla extract. Enhances the natural sweetness and rounds out the flavors. It adds a subtle warmth that pairs well with both sweet and savory toppings.
How to Make Cornbread Waffles
Prep the Waffle Iron
First things first, I like to get my waffle iron preheated so it's hot and ready by the time the batter is mixed. I also give it a light grease with butter or cooking spray to keep the waffles from sticking and to help the edges crisp up nicely.
Mix the Waffle Batter
In a medium bowl, I whisk together the egg, buttermilk, melted butter (or oil), and vanilla extract until smooth. Once that’s combined, I stir in the Jiffy mix just until everything comes together. Be careful not to overmix—it’s okay if there are a few lumps.
Let it Rest
Before I start cooking, I give the batter about 5 to 10 minutes to rest. This helps the mixture thicken slightly and gives the waffles a better texture—fluffier inside with a crisp edge.
Cook the Waffles
Once the batter has rested, I pour it into the preheated waffle iron and let it cook until golden brown and crisp, usually 3 to 5 minutes depending on your waffle maker. I like to check around the 3-minute mark to make sure I’m not overcooking them.
Serve Cornbread Waffles
I serve them hot with butter and warm syrup, or load them up with something savory like chili or fried chicken. They’re best right off the iron, but leftovers reheat well too!
Tips
- Preheat your waffle iron fully. A hot waffle iron helps create those crispy edges and prevents sticking.
- Don’t overmix the batter. Stir just until combined—overmixing can make the waffles dense or chewy.
- Let the batter rest. Resting the batter for 5–10 minutes gives the flour time to absorb the liquid, which leads to a fluffier texture.
- Grease the waffle iron. Even if it's nonstick, a light coating of butter or spray ensures a crisp finish and easy release.
- Check the waffle early. Cooking times vary by waffle maker, so peek at the 3-minute mark to avoid overcooking.
- Customize the flavor. Skip the vanilla and add chopped jalapeños, shredded cheese, or green onions for a savory twist.
- Keep waffles warm in the oven. Place cooked waffles on a wire rack in a 200°F oven to stay warm and crisp while you make the rest.
What to Serve on Cornbread Waffles
- Honey Butter Fried Chicken. This combo is a guaranteed hit—crispy, juicy fried chicken with sweet honey butter on top of a warm cornbread waffle is Southern comfort at its finest.
- Chili. Spoon your favorite chili right over the waffle for a savory, hearty twist. The crisp waffle soaks up all that rich, flavorful sauce without getting soggy.
- Creamy Baked Eggs. These velvety, cheesy eggs pair perfectly with the slight sweetness of the waffle and make for an elevated brunch or breakfast-for-dinner situation.
- Pulled BBQ Chicken or Pork. The smoky flavor of BBQ meat layered over a crisp waffle gives you that sweet-savory balance in every bite—perfect with a drizzle of hot sauce.
- Sautéed Greens and a Runny Egg. Go savory and simple with garlicky collard or mustard greens and a soft egg on top. The yolk ties everything together for a flavorful, filling meal.
Storage
Let any leftover waffles cool completely, then store them in an airtight container or zip-top bag in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then stack with parchment paper between each waffle and keep in a freezer-safe bag. To reheat, pop them in a toaster or warm them in a 350°F oven until heated through and crisp. Avoid the microwave—it makes them soft instead of crispy.
FAQ's
Can I refrigerate cornbread waffle batter overnight?
It’s best to cook the batter right after mixing, since the leavening in the Jiffy mix starts working as soon as liquid is added. Refrigerating it overnight can lead to flatter, less fluffy waffles.
Can I use regular milk instead of buttermilk?
Yes, but the texture and flavor will be slightly different. You can mimic buttermilk by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
Can I double the recipe?
Absolutely. Just make sure your waffle iron is fully reheated between batches to keep the waffles crispy and evenly cooked.
How do I know when the waffles are done?
They’re ready when they’re golden brown and crisp on the outside. Most waffle makers will signal when they’re done, but it’s always a good idea to check around the 3-minute mark.
I hope you enjoy preparing this Cornbread Waffles recipe!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Cornbread Waffles Recipe
Equipment
- Waffle Maker
- White Plate
- Syrup Dispenser
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- ¾ cup buttermilk or regular milk + 1 teaspoon lemon juice or vinegar
- 2 tablespoon melted butter or neutral oil
- ½ teaspoon vanilla extract
Instructions
- Preheat your waffle iron.
- In a medium bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
- Stir in the Jiffy mix until just combined—don’t overmix.
- Lightly grease your waffle iron and pour in batter (butter or cooking spray).
- Cook until golden and crisp, 3–5 minutes depending on your waffle maker.
- Serve with butter and warm syrup and enjoy!
Notes
- Why the buttermilk? Buttermilk adds a subtle tang that balances out the natural sweetness in the Jiffy mix. It gives the waffle more depth and a “made-from-scratch” flavor.
- The acidity in buttermilk reacts with the baking soda/powder in the mix, creating a fluffier, more tender waffle with a crispy exterior. It’s especially great for waffle batter because it helps prevent them from getting too dense or dry.
- Buttermilk has a thicker consistency than regular milk, which contributes to a slightly richer, more luscious bite.
- Let the waffle mixture rest for 5-10 minutes before making.
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