Beer Cornbread Waffles Recipe
These Beer Cornbread Waffles are just what you need for that next batch of chili or beef stew.
If cornbread could talk it would have stories to tell. Stories of nippy winter days, cozy fires and bowls of hot chili. Stories of steamy summer fire-fly evenings, bare feet, and drool-inducing BBQ aroma wafting through the air. Stories of merry family reunions, fried chicken, turnip greens, and sweet tea. It would tell of festive fish fries with catfish and coleslaw. Stories of smoking skillets and buttermilk and sopping up goodness left behind. It would tell of gumbo and country ham and brisket and pinto beans. Cornbread would tell delicious stories for sure.
Cornbread shows up everywhere, like a food ambassador of sorts. And there’s good reason for that. It’s a versatile food. It can be made in a skillet or in muffin form, or used as a bread topping for a chili casserole. And let’s not forget that favorite fair food, the corn dog. Yes, cornbread, you rock!
These Beer Cornbread Waffles are no exception to the versatility of cornbread. These waffles are the perfect partner for chili, Guinness Beef Stew, or fried chicken. Or perhaps a BBQ sandwich with extra sauce? Oh yeah! Now we’re talking.
A few recipe notes for Beer Cornbread Waffles:
- Pale ale or IPA (which I guess is a variety of pale ale) works great for this recipe. Of course any beer will do just fine.
- There’s a hint of spiciness in these waffles with the addition of ground red pepper. Just a hint. If you’re concerned about the spiciness, make the batter without it, then portion out a small amount to try with a pinch to see what you think. The batter will be tasty without it if it’s a concern.
- Waffles are best served warm. If you need to prepare these ahead of time, they can be kept on a cooling rack set on a baking sheet in a warm oven. Or store in an airtight container and rewarm in a toaster or warm oven.
- Batter may be a bit lumpy, but that’s okay. It will all get ironed out in the end!
- We own a Waring Pro Belgian Waffle Maker, and I like it! I do.
- 1½ cups all-purpose flour
- 1½ cups yellow cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon ground red pepper
- 1 cup milk or buttermilk
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup beer*
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, salt and red pepper.
- Separately whisk together milk, oil, and eggs until smooth. Stir mixture into dry ingredients to combine. Gradually stir in beer until just incorporated. Let batter sit for at least 5 minutes. The batter may be a bit lumpy, but that’s okay.
- Preheat waffle iron according to manufacturer's instructions. Working in batches, pour manufacturer’s recommended amount of batter onto hot waffle iron and cook until done. Adjust cook time and/or temperature for desired doneness.
- Serve topped with chili, beef stew, fried chicken or BBQ.
*Any beer will do, but I like pale ale for this recipe. I used Sierra Nevada Pale Ale.
Here are some delicious recipes that would be perfect for serving atop a Beer Cornbread Waffle: