Go Back
+ servings

Tasty cornmeal and buttermilk Belgian waffles

Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 10 inch waffles


  • 2 Eggs large
  • 1 cup Corn Oil Other suitable oils such as canola sunflower or vegetable may be used.
  • 2 cup Buttermilk Regular or low-fat
  • ½ cup Cornmeal Stone Ground
  • ½ cup All-purpose flour
  • ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Sugar
  • ½ tsp Salt


  • Preheat your waffle iron.
  • Beat eggs in a medium size bowl, with a mixer or by hand, until fluffy.
  • Add the corn oil (or oil of your choice), and the buttermilk, stir to combine. Set aside.
  • In a separate medium sized bowl, combine the dry ingredients and stir thoroughly with a fork.
  • Make a well in the center of the dry ingredients and pour your egg mixture into this well.
  • Working from the outside edge with a rubber spatula, lightly incorporate the two.
  • Mix until no dry flour is visible, but don't over mix.
  • Over mixing will lead to tough waffles.
  • Transfer your batter into a jug or pitcher and pour in the center of the preheated waffle maker.
  • The amount of batter will vary depending on the size of your waffle iron.
  • Bake until steaming stops, approximately 5 minutes.
  • Carefully remove waffle.