My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Thursday
Jun062013

breakfast friday >> cornbread waffles

I decided to start something shiny + new over here in blog-land!

You are all aware of my breakfast obsession.  This has been well known for years.  And from what I've seen you're all pretty big fans of this morning meal as well.  So just yesterday I came up with the idea for, Breakfast Friday.  We can think of it as our own little breakfast club.  A Friday breakfast lovefest, if you will.

And!  I want this to be an interactive club that you all get to be a part of as well.  Hopefully you're down with this idea!

I figured Fridays were the best day for the breakfast club, since A] You may have a flexible Friday schedule allowing you more time in the morning to make something delicious. B] It's almost the weekend and you're always on the hunt for weekend breakfast/brunch ideas. C] I just thought of the idea yesterday and had to tell you today.  Friday.

Friday it is!

So what do we have this week?  A recipe that was entirely worth the 12 trials it took to perfect.

A recipe that compiles 1] breakfast 2] cornbread 3] waffles into one lovely meal. 

I can barely comprehend the idea of cornbread breakfast waffles.  You are familiar with my cornbread problems.  And by problems I mean addiction.  I also am currently hooked on making a waffle every single day.  I kid you not.  It takes about 2 minutes of active time in the morning to get it ready and then 5 minutes to cook up to a golden brown perfection while I'm doing other things.  Even oatmeal takes longer to make than morning waffles. 

Now, you may by wondering why on earth it took so many trials to reach the perfect cornbread waffle.  And of course I'm going to tell you.

I wanted to keep this recipe as simple as possible.  Something easy to make even if you're not gluten-free using a simple combination of flours.  My trials last week left much to be desired.  Some were okay upon the first bite but most ended up dry after they slightly cooled.  I was using finely ground cornmeal and oat flour but was out of masa harina, my go-to cornbread flour.  I knew that had to be the problem.  I tried adding almond meal for moisture but the resulting flavor was not corn-y enough.  

I finally got to restock my supply of masa harina--I use Bob's Red Mill--and got to cooking.  I wanted this to have a true cornbread flavor and texture, but I was also after a crispy exterior.  I finally realized you can't make cornbread waffles crispy or they dry out and get stuck in your throat as you try to swallow.  No bueno.

I also figured out that a little more butter made a big difference--go figure--and that I needed more milk.  If you've ever made cornbread you know after mixing the batter you let it sit to activate the baking powder.  It becomes much thicker and quite puffy, as the cornmeal + corn flour absorb a lot of the liquid.  And that's exactly what happens with this recipe.

Not having a fully crisped waffle turned out to be the key!  It's by no means mushy or too soft.  As you're digging in to the waffle it firms up a bit and has a slight buttery, crispness around the edges.  The waffle is thick but fluffy.  The texture was just what I was looking for.  About as close to cornbread in waffle form you'll ever find.  It may take a little testing with the temperature of your waffle maker to get it just right.  I set mine to setting 4 of 6 and cooked it for just under 1 1/2 cycles.  

This led to a tender, cornbread-like waffle, that didn't crumble or dry out while you were eating it.

Finally!  Cornbread waffle mission complete!!

Along with a simple berry topping, butter, and honey.

Print this!

adapted from: cornbread

Cornbread Waffles gluten-free // yields 2, 6-inch Belgian-style waffles

  • 1/2 cup masa harina
  • 1/4 cup fine/medium ground cornmeal
  • 1/4 cup gluten-free oat flour
  • 1 teaspoon baking powder
  • 1/4-1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup unsweetened almond milk, or 2% milk
  • 2 tablespoons butter, melted + slightly cooled
  • 1 1/2 tablespoons honey

*Best to use wet ingredients that have come to room temperature.

  1. Preheat your waffle maker to just over medium heat + grease if necessary.
  2. Mix the dry ingredients together in a large bowl.
  3. Whisk the egg until pale yellow, then whisk in the milk, melted butter, and honey.
  4. Pour the wet into the dry and whisk until just combined.  Do not over stir.
  5. Let sit undisturbed for 7 minutes.  The batter will thicken and puff during this time.  After sitting the batter will be very thick [not really pourable] and airy.
  6. Scoop half of the batter onto the hot waffle maker and gently spread around with a spatula or butter knife. 
  7. Cook until golden brown.  I like to cook just over a medium heat and let it cook for about 1 1/2 cycles.  The resulting waffle will be golden brown and soft [but fully cooked through] to the touch but it will firm up a bit as it cools.  If your waffle maker is too hot the exterior will become very crispy and the inside won't fully cook.
  8. Serve immediately with the fruit topping, butter + honey, or both.
  9. To store: Let fully cool before storing in an airtight container.  Keep in the fridge for 1-2 days and reheat in the toaster or oven, or freeze and reheat the same way.

notes/subs: To make this dairy-free use unrefined coconut oil in place of the butter.  It will lead to a mild coconut flavor but will lend the same buttery texture.  If you cannot tolerate oats in your diet sub in a high quality all-purpose GF flour blend only for the oat flour at a 1:1 ratio.  If you try subbing a gluten filled flour like spelt or whole wheat pastry flour let me know the results!

Berry Topping

  • 1 1/2 cup fresh or frozen berries
  • 1-3 tablespoons honey
  1. Heat in a small pot over medium-low, stirring frequently and lightly mashing for about 12-15 minutes until thickened.  
  2. Taste and add more honey if desired.
  3. Remove from the heat, let cool for about 10 minutes, then serve.  Will thicken more as it sits.  If you want it smooth, place in your blender and puree.
  4. Once fully cooled, store in an airtight container in the fridge for up to 1 week.

edited to add: I haven't attempted a vegan version of this yet, but I wouldn't recommend using a flax-egg.  I don't typically like the texture texture results using them in gluten-free/vegan baking.  My best guess would be:  Add 1 tablespoon + 1 teaspoon ground flax to the dry ingredients + and extra 1/4 cup milk to the wet, while leaving out the egg.  Sub maple syrup for honey and earth balance for butter.  Use all the same flours as specified above.  You can also check out my vegan-gf cornbread recipe + my vegan buckwheat waffle recipe as another alternative.

So!

Here are the details I've come up with so far for the Breakfast Friday club.  You in?

  • I will post a new breakfast recipe every Friday from here on out.  Or until I run out of breakfast ideas.  Highly unlikely.  If I miss a week don't kill me.
  • You can suggest breakfast ideas or ingredients you'd like to see featured.
  • The recipes will range from super healthy, to savory, to dessert for breakfast, to brunch, to quick weekday breakfasts, etc.  
  • You can play along!  I'm creating the hashtag #bfastfridayclub for Instagram + Twitter so you can share your Friday breakfast, whatever it may be!  I'll also post my Friday creations using that hashtag.
  • Or, use the hashtag to post a photo of a recipe that you've made from one of my Breakfast Friday posts.  
  • Eating out on a Friday morning?  Post it!
  • Feel free to get creative with the hashtag use.
  • Every so often, I'll include some of your photos on the Breakfast Friday posts at random.

Happy weekend!

Ashley

Reader Comments (45)

Fun! I don't ever have time to make anything grand for breakfast on a week day, so I might participate at times and pretend my Saturday breakfast is it instead. Haha.
We have been wanting a waffle makers for a while now but since our kitchen is so small, (joys of living in a 1940's house) space is limited... Need to get one asap.. We would love to make these..
June 7, 2013 | Unregistered CommenterMr. & Mrs. P
sound like a plan...it's my favourite meal! Actually 'bresert' is which are my breakfast-does-dessert weekend combos! :-)
June 7, 2013 | Unregistered Commenterjo @ including cake
@Ashley - Yes, yes!! You can play along any day of the week. But non-grand breakfasts totally work as well! Eggs + toast? Cereal? Whatever! I rarely make extravagant breakfasts unless I'm having people over for brunch or if it's a recipe that will last me all week. :)
June 7, 2013 | Registered CommenterAshley
Woww.. Looks perfect and amazing.. Yummy !!
June 7, 2013 | Unregistered CommenterHari Chandana
I love the breakfast Friday idea! Breakfast is my favorite meal too, so I can't wait to see what you come up with! I've also been hooked on waffles lately. They're surprisingly quick and easy to make, especially if you mix the dry ingredients the night before. Your cornbread waffles look amazing. I would love to try them, but they would have to be veganized. Do you think a flax egg would work?
June 7, 2013 | Unregistered CommenterKerry
First of all, these look AMAZING! Second of all - I LOVE the Breakfast Fridays idea! I'm so in!
June 7, 2013 | Unregistered CommenterCait's Plate
@Kerry - Ah! I meant to add a reminder about a vegan version. I don't recommend a flax egg for this, but just added a little paragraph about my best guess for veganizing this recipe [under the berry topping recipe]. Let me know if it turns out!
June 7, 2013 | Registered CommenterAshley
I don't have a waffle maker and don't have plans to get one (no space in my tiny kitchen!). How do you think the recipe would translate to pancakes?
June 7, 2013 | Unregistered CommenterBecky
I'm so down with #breakfastfriday it's ridiculous!!! SO EXCITED. I've been doing pancakes on Fridays but sometimes I just want to branch out into French toast or waffles and it's kind of limiting. Breakfast Friday is brilliant and I'm so excited to see what delicious, impeccably tested recipes you come up with!! I'm making these this weekend, FOR SURE. Lovely photos, as always!!
June 7, 2013 | Unregistered CommenterErika
Oh my god these look so good Ashley! I am so with you on the waffles for breakfast everyday :) It really is simple especially when you are just making one for yourself! I <3 waffles and cannot wait to try these!
June 7, 2013 | Unregistered CommenterTaylor
I am indeed a huge fan of breakfast too! It's been way too long since I had waffles but I need to dig out my waffle iron and try these and your waffle-iron pressed pb + j! I'm not too clued up on gluten-free baking and will need to veganize these so will probs just sub spelt flour and do 1/4 C non-dairy yog for the egg. Your pictures are beautiful as always.
June 7, 2013 | Unregistered CommenterEmma
Ashley--you are a GENIUS! I LOVE breakfast, and can't wait to see what amazing creations come out of this new "club"--count me in! I'm ordering masa harina on amazon now... can't wait to make these!
@Becky - Cornbread pancakes are definitely on my to-do list! I bet this recipe would work pretty well, though. Let me know if you give it a try!

@Erika - Awwwesome!! So happy to hear you're down with the new club. :) Thanks for the photo compliment!

@Taylor - I 100% agree!

@Emma - Just an idea! If you have a blender/magic bullet/or coffee grinder you can grind rolled oats [not the instant kind] into flour to use for the oat flour. Just grind until fine + flour-like. I'm not sure how subbing in spelt and also veganizing will work, so maybe keep the oat flour and then follow the suggestion for a vegan version which I included under the "berry topping" instructions. Let me know what you decide to try!

@Lindsey - Thanks for the excitement! Yay! Enjoy the waffles. :)
June 7, 2013 | Registered CommenterAshley
Breakfast Friday sounds like a perfect plan--what better way to get ideas for an amazing weekend brunch? And these waffles are making my mouth water. Time to go search out some masa harina!
June 7, 2013 | Unregistered CommenterEileen
I think I'm in love, with a waffle. And I'm not feeling at all ashamed. I have a big bag of masa harina begging to be used in my pantry - guess I know where to start!
June 7, 2013 | Unregistered CommenterJessica S.
LOVE this idea :) My favorite meal of the day too! AND Happy National Doughnut Day!
June 7, 2013 | Unregistered CommenterMaggie
I need a waffle maker so badly.
June 7, 2013 | Unregistered CommenterJessy
Masa harina GET IN MY BELLAY! These look phenomenal! Love the blackberry compote : ) Internet hugs, Dana
June 7, 2013 | Unregistered Commenterdana
i need to get a waffle press ASAP .. just to make these
Thanks for the recipe - I changed the recipe to make it vegan but then topped it w/ honey butter haha - it turned out great! Here are my sub. if someone wants to make it vegan:
coconut oil for butter, no honey, extra heaping tsp. baking powder and 1/4C water for egg, I also used coconut milk cause that's what I had on hand.
My husband made the same recipe w/ the egg though and the texture is slightly different in the vegan one but not much. Thanks.
June 7, 2013 | Unregistered CommenterTammy
So fun!! Love this idea and girl I love these waffles!!
June 7, 2013 | Unregistered CommenterTieghan
I love Breakfast Friday! It's one of my favorite meals as well and I get excited on the weekends to be able to do something a little fancier. I can't wait to try these waffles... I need to grab some masa harina. The berry topper looks divine.
June 8, 2013 | Unregistered CommenterAnanda
Cornmeal pancakes are one of my favorites, although I've never done them with masa; that might be the next road to take them down.

Also, can I just interject about spelt and the whole gluten-free deal? While spelt won't cause anyone with a simple gluten intolerance to have many noticeable issues- if any at all- , if you have Celiac Disease, spelt will cause a reaction as it is a wheat flour. I made this same error in one of my own blog posts, only to be gently corrected by a friend with Celiac. It makes me wonder how almond flour might taste in these. Hmmmm.....
June 8, 2013 | Unregistered CommenterKate
I'm obsessed with cornbread waffles. I made and ate them every day for nine months when I was pregnant with Adrienne. Yum city. I love this breakfast Friday idea!
June 8, 2013 | Unregistered CommenterKatie
@Jessica - No shame, girl. I understand!

@Maggie - I can't believe I posted waffles on National Donut Day!!!! Shakes head......

@Dana - Hahaha. Yes. My thoughts exactly.

@Tammy - So glad you + your husband tried out the recipe. Thanks for letting me know your substitutions for the vegan version! Have a great weekend!

@Ananda - Masa harina is the besttt addition for cornbread!! :)

@Kate - Yes! That is definitely true about spelt flour. I realized the same things a few years back when I started eating GF. I wrote a note in the recipe instructions that if you are using a gluten-filled flour spelt or whole wheat pastry may work in place of the oat flour, since it's only a small portion of this recipe. Some of my trials last week used part almond meal and while they were good and helped keep the waffle moist, I felt it took away from the cornbread flavor/texture. Let me know if you come up with something different!

@Katie - Ooh, that's awesome! I would love to hear what your recipe was!
June 8, 2013 | Registered CommenterAshley
What a wonderful idea! I love it! Breakfast is also my favorite meal of the day. I can't wait to try these waffles. I just need to dust off the old waffle maker and find some masa harina. Cornbread waffles = awesomness!
June 8, 2013 | Unregistered CommenterJennifer
Breakfast is awesome!!! these look perfect. I need to replace my waffle maker!
when we take morning food is called breakfast. Hopefully you won’t need it, but I hope it helps if you do.
June 8, 2013 | Unregistered Commenterbrain
I love cornbread and this sounds like the perfect morning treat! Definitely wanna try this asap!
June 9, 2013 | Unregistered CommenterMaria Tadic
Awesome breakfast, can't wait to try these waffles, but need a new waffle maker!
June 9, 2013 | Unregistered CommenterKate
You could also make it Vegan with Egg Replacer
June 10, 2013 | Unregistered CommenterWendy
Awesome idea! I'd like to put in a vote for savory, vegan breakfasts. I struggle with finding these! Sweet is of course no problem, but when you want savory and you take away the eggs (and cheese) it gets rough...
June 11, 2013 | Unregistered CommenterAmy
I just made these in pancake form since I have no waffle iron right now, and they were SO good! Definitely satisfied my pancake craving! So happy to have a gluten-free breakfast alternative to eggs and oatmeal!
June 11, 2013 | Unregistered CommenterCasey
@Amy - I'll put my thinking cap on for vegan savory breakfasts!

@Casey - Ahh! Hooray! Thanks for letting me know. I just did a little pancake/waffle happy dance. :)
June 11, 2013 | Registered CommenterAshley
Love the idea of breakfast Fridays! These waffles look great -- wish I had a waffle iron...
June 21, 2013 | Unregistered CommenterTammela
These look delicious! I love both cornbread and waffles with my whole heart, so I can't think of a better mix. I think this would be perfect for a chicken and waffles recipe! It looks like you used a Belgian waffle iron. Mine makes thinner waffles -- do you think that will work or there needs to be some sort of adjustment?
June 22, 2013 | Unregistered CommenterThe Modern Gal
@The Modern Gal - You shouldn't have to make any adjustments at all! :)
June 23, 2013 | Registered CommenterAshley
I made these today! They were pretty tasty right off of the iron. I saved a few to top tomorrow with some refried beans, cheese and salsa- YUM! Mine did turn out a little dry though (I subbed sorghum for oat flour), I think I'll add a touch more liquid next time. Super easy, super delicious, I can't wait to perfect it for my family!
October 8, 2013 | Unregistered CommenterHolly @ The Cooper Family
Hi! I just founded your page when I was looking for quinoa recipes and it's amazing!! I'm from Peru, Southamerica, and I love to cook. Is not usual to eat waffles at breakfast here but I would love to prepare. I have a question: what is "masa harina" is flour of what? With what I can replace?? Thanks in advance for your answer. :-)
October 16, 2013 | Unregistered CommenterSofia
@Sofia - Masa harina is also known as "maseca." It's a traditional flour used in making corn tortillas and tamales. I'm not sure if regular corn flour will work in the same way. Let me know what you try! Thanks!
October 16, 2013 | Registered CommenterAshley
I’ve read a few posts here and I can actually relate. I am in love with Marie Callender's cornbread.
They are simple to make and super yummy, especially with honey butter. I've been a fan of MC's ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I'm sure you will enjoy.
May 7, 2014 | Unregistered CommenterAnna Wilson
You and I share a cornbread addiction. It has taken me a while, but I FINALLY made these waffles...and you're right, they're PERFECT! Loving the crispy texture and corn flavor. Hope you are doing well!
Ashley we just made these for the first time tonight and yummmmmmmmo!!!! I did use a whole wheat AP flour and think they turned out fine -I of course can't compare them to the orig but I recommend it. These are very filling!
October 1, 2014 | Unregistered CommenterLauren
@Lauren - So happy to hear it! Thanks for letting me know the adjustments you made!
October 2, 2014 | Registered CommenterAshley

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