With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog poeticroad.com where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
I’ve always loved cornbread. It’s one of those simple, comforting things that just makes sense—warm, a little crumbly, slightly sweet. And I’m a brunch person through and through. So it was only a matter of time before I brought those two worlds together. These waffles started off as a “what if” moment, then one thing led to another—some whipped maple cream, a drizzle of hot honey—and suddenly I had something that felt kind of special, but still easy enough for a slow weekend morning.
They’re crisp on the outside, soft and fluffy inside, with just the right balance of sweet and savory. The spice is warm and smoky, not overwhelming, and the honey on top brings everything together in that messy, delicious way that makes you want to lick your fingers. I like to pile them up with a healthy dollop of cream, let the hot honey drip down the sides, and call it a meal. Whether you’re making these for a brunch gathering or just treating yourself because it’s Tuesday and you’re home alone, they hit the spot.
SPECIAL EQUIPMENT:
Waffle Iron
ACTIVE: 20m
INACTIVE: 10m
TOTAL: 30m
PRINT RECIPE
directions
For the Cornbread Waffles
In a large bowl, whisk together flour, cornmeal, spice blend, sugar, baking powder, and salt.
In a separate bowl, whisk milk, eggs, and oil (or melted butter).
Pour wet into dry and mix just until combined—do not overmix.
Let the batter rest while the waffle iron heats.
Cook the waffles:<
Heat your waffle iron and grease lightly.
Pour in batter (about ½–¾ cup per waffle depending on your iron).
Cook until golden and crisp.
For the Whipped Maple Cream
In a chilled bowl, beat the cream until soft peaks form.
Add maple syrup and vanilla (if using).
Beat just until medium peaks form. Chill until ready to use.
For the Hot Honey
In a small saucepan, gently warm the honey with the spice blend —just until warm and pourable, not boiling.
Let it steep off the heat for 5 minutes.
To Serve:<
Stack warm waffles on a plate. Add a big dollop of whipped maple cream. Drizzle generously with hot honey. Garnish with a sprinkle of extra spice blend and a sprinkle of salt.
expiry
Waffles: Let them cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, pop them in a toaster or oven to crisp them back up—avoid the microwave unless you like them soft.
Whipped Maple Cream: Best used fresh, but you can store it in the fridge for up to 24 hours. It may deflate a bit—just re-whip lightly if needed.
Hot Honey: Keeps well in a sealed jar at room temperature for up to 1 week, or in the fridge for 2–3 weeks. Just gently warm it up again before using if it thickens.
tips
Let the batter rest for 5–10 minutes before cooking—this helps the cornmeal hydrate and gives you a more tender waffle with better structure.
Try adding toasted pecans or walnuts for crunch, a sprinkle of flaky salt or chili flakes for contrast, or even a handful of fresh herbs like thyme or chives to play up the savory side.
