Gluten Free Cornbread Waffles

Recently, I saw a photo of cornbread waffles and chili and just had to create a gluten free cornbread waffles version. While my chili over-powered the flavor of these amazing waffles, I love them, even plain, without syrup. That’s unusual for me. They really are that tasty. Give them a try and see for yourself. Because they contain very little sugar, they’d make a great snack for kids as well as adults. A video is coming on soon showing the crispness of these waffles.

Check out their texture. Watch the video !

Link You’ll Need

Carla’s Gluten Free All Purpose Flour Blend

Gluten Free Cornbread Waffles

Serve these wonderful gluten free cornbread waffles as a vehicle for chili and stews, eat plain, or serve with pure maple syrup or vanilla syrup.
Course Breakfast, Dinner, Lunch, Main Dish, Snack
Cuisine American
Ingredient Keyword Carla’s Gluten Free All-Purpose Flour Blend, cornmeal
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 10 waffles


  • 3/4 cup Carla’s Gluten Free All Purpose Flour Blend recipe using cornstarch, not tapioca flour
  • 3/4 cup gluten free cornmeal Arrowhead Mills, NOT Bob’s Red Mill medium grain cornmeal
  • 1 tablespoon granulated sugar
  • 1 tablespoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum in addition to the gum in the flour blend
  • 2 large eggs separated, at room temperature (or 1/4 cup liquid from can of cannellini beans + 2 tablespoon fat of choice: butter, margarine, or oil for additional crispness)
  • 1-3/4 cups milk of choice (I used fatfree)
  • 1/2 cup cooking oil
  • 2/3 teaspoon pure vanilla extract omit for savory dishes


  1. Preheat your waffle iron to medium.
  2. In a large bowl, whisk together the flour blend, corn meal, sugar, baking powder, and salt; set aside.
  3. In a medium-size bowl, beat the egg whites until stiff peaks form; set aside. (I used a handheld blender using its whisk attachment.)
  4. Create a well in the center of the flour mixture. Add the egg yolks, milk, oil, and if using, vanilla extract; whisk until smooth.
  5. Using a rubber/silicone spatula, gently fold in the whipped egg whites, half at a time until no white lumps or streaks remain. Set the batter aside to thicken for about 10 minutes.
  6. Scoop enough batter onto the preheated waffle iron to fill the surface once closed. My large round waffle iron takes about 3/4 cup of batter; cook until crisp. (Mine takes 6 – 7 minutes on medium heat.)
  7. To keep waffles warm, preheated your oven to warm (170 – 200°F). Turn off the oven; set waffles directly on the oven rack or another clean rack, until ready to serve. (This keeps them crisp.)
  8. Top them with your favorite gluten free syrup. My favorites are Kirkland (from Costco) pure maple syrup and Seelect Tea Organic Vanilla Syrup. Savory options range from southern white gravy and sausage to a vehicle for chili or stew.


Making Waffles in Advance:
To make waffles for storing in the freezer, cook them on the light setting of your waffle iron and freeze them in single layers on parchment paper. Then store them in resealable storage bags and freeze long-term. Toast frozen waffles until crisp or bake in a preheated 350°F oven.

One Reply to “Gluten Free Cornbread Waffles”

  1. These were delicious waffles. I only had BOB’s Red Mill Coarse Ground cornmeal so I put it in my blender with some powdered sugar (used instead of sugar) and processed it until it was a little less coarse. I allowed the batter to sit so the cornmeal would hydrate. I used eggs this time since we didn’t need vegan today. We topped these with fresh fruit and whipped cream. Thank you for a terrific recipe!

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