Cornbread Waffles With Honey Butter and Crispy Bacon

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 6 medium Belgian-style waffles)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 slices thick-cut bacon (or 12 oz breakfast sausage links/patties)
• 1 cup (150 g) fine yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 3/4 cups (420 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 2 tbsp (30 ml) neutral oil (canola/vegetable)
• 1 tsp vanilla extract (optional)
• Honey butter: 6 tbsp (85 g) unsalted butter, softened + 3 tbsp (63 g) honey + 1/8 tsp kosher salt

Do This

• 1. Heat oven to 400°F (204°C). Bake bacon on a foil-lined sheet for 18–22 minutes until crisp.
• 2. Keep cooked bacon warm; set oven to 200°F (93°C) to hold waffles.
• 3. Stir honey butter (softened butter + honey + salt) until fluffy; set aside.
• 4. Whisk dry waffle ingredients. Whisk wet ingredients. Combine just until no dry streaks.
• 5. Preheat waffle iron. Grease lightly; cook waffles until deeply golden and crisp, 4–6 minutes each.
• 6. Serve waffles hot with honey butter and crispy bacon (or sausage).

---

Why You’ll Love This Recipe

• Sweet-savory balance: crisp cornbread waffles, rich honey butter, and salty bacon in every bite.
• Brunch-worthy but easy: simple batter, straightforward steps, and big payoff.
• Crisp edges, tender center: the cornmeal gives great texture without being dry.
• Make-ahead friendly: waffles reheat beautifully in the oven or toaster.

Grocery List

• Produce: chives (optional, for serving)
• Dairy: buttermilk, unsalted butter, eggs
• Pantry: yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, kosher salt, honey, neutral oil, vanilla extract (optional)
• Meat: thick-cut bacon (or breakfast sausage)

Full Ingredients

Crispy Bacon (or Sausage)

• 8 slices thick-cut bacon
• Optional swap: 12 oz (340 g) breakfast sausage links or patties

Cornbread Waffles

• 1 cup (150 g) fine yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs, room temperature if possible
• 1 3/4 cups (420 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 2 tbsp (30 ml) neutral oil (canola or vegetable)
• 1 tsp vanilla extract (optional, for a lightly sweet “cornbread cake” vibe)
• Nonstick cooking spray or additional melted butter, for greasing the waffle iron

Honey Butter

• 6 tbsp (85 g) unsalted butter, softened to room temperature
• 3 tbsp (63 g) honey
• 1/8 tsp kosher salt

For Serving (Optional, but recommended)

• Extra honey or warm maple syrup
• Freshly ground black pepper (especially good over the honey butter)
• 1 tbsp finely sliced chives (optional)

Step-by-Step Instructions

Step 1: Cook the bacon until crisp

Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil for easy cleanup, then set a wire rack on top if you have one (this helps the bacon crisp evenly).

Lay out 8 slices thick-cut bacon in a single layer. Bake for 18–22 minutes, rotating the pan once halfway through, until the bacon is deeply browned and crisp. (Time can vary by thickness.)

Transfer bacon to a paper towel-lined plate. If you want to keep it warm, place it in the oven and reduce the oven temperature to 200°F (93°C) while you make the waffles.

Step 2: Make the honey butter

In a small bowl, combine 6 tbsp (85 g) softened unsalted butter, 3 tbsp (63 g) honey, and 1/8 tsp kosher salt.

Stir vigorously with a spoon (or whisk for a fluffier texture) until smooth, creamy, and evenly blended. Set aside at room temperature so it stays spreadable.

Step 3: Preheat the waffle iron and warm the serving plates

Preheat your waffle iron according to the manufacturer’s directions. If it has a shade setting, start around medium-high for a crisp exterior.

If you like, place a baking sheet in the 200°F (93°C) oven so you can hold finished waffles warm and crisp while you cook the remaining batches.

Step 4: Mix the dry ingredients

In a large mixing bowl, whisk together:

1 cup (150 g) cornmeal, 1 cup (120 g) all-purpose flour, 2 tbsp (25 g) sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp kosher salt.

Whisking well here helps the waffles rise evenly and prevents salty or leavening “pockets.”

Step 5: Mix the wet ingredients, then combine (don’t overmix)

In a medium bowl, whisk together 2 large eggs, 1 3/4 cups (420 ml) buttermilk, 6 tbsp (85 g) melted butter, 2 tbsp (30 ml) neutral oil, and 1 tsp vanilla (if using).

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until you no longer see dry flour. A few small lumps are fine; overmixing can make waffles tough instead of tender.

Let the batter rest for 5 minutes while the waffle iron finishes heating. This gives the cornmeal time to hydrate for a more tender interior.

Step 6: Cook the cornbread waffles until deeply golden and crisp

Lightly grease the hot waffle iron with nonstick spray or a thin brush of melted butter. Add batter (amount will vary by iron; a common range is 2/3 to 3/4 cup for a Belgian iron) and close the lid.

Cook until the waffle is deep golden brown and releases easily, typically 4–6 minutes. For extra crispness, leave it in for an additional 30–60 seconds once the steam slows down.

Transfer cooked waffles to the warm baking sheet in the 200°F (93°C) oven in a single layer (avoid stacking, which traps steam and softens them). Repeat with remaining batter.

Step 7: Serve with honey butter and bacon

Plate the hot waffles and spread generously with the honey butter so it melts into the crisp grooves. Serve with crispy bacon on the side (or sausage).

Finish with extra honey or warm maple syrup if you like. A little freshly ground black pepper (and optional chives) adds a great savory contrast.

Pro Tips

• Crispier waffles: cook until a deeper golden brown than you think you need. Cornmeal benefits from a little extra time to get truly crisp.
• Don’t stack waffles: keep them in a single layer in a 200°F (93°C) oven so they stay crisp while you finish the batch.
• Measure flour correctly: spoon flour into the measuring cup and level it off to avoid dense waffles.
• Rest the batter: even 5 minutes helps soften the cornmeal for a better bite.
• Honey butter texture: if your butter is too cold, microwave it for 5 seconds at a time until just softened (not melted).

Variations

• Cheddar-jalapeño cornbread waffles: fold in 1 cup (100 g) shredded sharp cheddar and 1 jalapeño (seeded and finely diced) to the finished batter.
• Sausage-and-gravy style: skip the honey butter and top waffles with warm sausage gravy; serve with extra black pepper.
• Cinnamon honey butter: add 1/2 tsp ground cinnamon to the honey butter for a cozy, sweet finish (excellent with bacon).

Storage & Make-Ahead

Waffles: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 8–10 minutes (or toast until crisp). For longer storage, freeze waffles in a single layer until solid, then bag and freeze up to 2 months. Reheat from frozen in a toaster or 375°F (191°C) oven for 10–12 minutes.

Honey butter: Store in a covered container in the refrigerator for up to 2 weeks. Bring to room temperature for 20–30 minutes before serving.

Bacon: Cook bacon up to 3 days ahead and refrigerate. Re-crisp on a sheet pan at 375°F (191°C) for 5–7 minutes.

Nutrition (per serving)

Approximate, based on 1 waffle + honey butter + 1–2 slices bacon (varies by brand and waffle iron size): Calories: 590; Carbohydrates: 51 g; Protein: 15 g; Fat: 38 g; Saturated Fat: 17 g; Fiber: 2 g; Sugars: 14 g; Sodium: 820 mg.