Cheesy Cornbread Waffles

6 to 8 waffles
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Cheesy Cornbread Waffles are the definition of a perfect waffle. Soft inside with pockets of creamy Havarti, sweet corn, and basil, and a crispy exterior with an extra crunchy cheesy edge. They are perfect as is but really sing with a generous drizzle of hot honey.

Recipe by: Kristina Cho, Eat Cho Food


  • 1 cup buttermilk (or 1 cup milk + 2 teaspoons white vinegar, let sit for 15 minutes)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup cornstarch
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups corn kernels (frozen, canned, or fresh from the cob)
  • 1/2 cup chopped basil (optional, can sub green onions or cilantro)
  • 1 (6-oz) package Roth Creamy Havarti cheese, shredded and divided


  1. In a medium bowl or liquid measuring cup, whisk to combine buttermilk and eggs.
  2. In a large bowl. whisk to combine flour, cornmeal, cornstarch, granulated sugar, baking powder, and salt. Add corn, basil, and half the cheese. Stir to combine with a flexible spatula. Add buttermilk and mix until just combined. It’s okay if it’s a little lumpy. Let the batter sit for 15 to 20 minutes to help hydrate.
  3. Preheat your waffle iron. Add 3/4 cup (changes depending on waffle iron) of batter to the iron. Sprinkle cheese around the edges of the waffle. Close the iron and cook until desired doneness (I got to about 5 out of 6 on my iron). 
  4. Remove the waffle with a pair of tongs, take care to not break off the crispy cheese edge, and place on a wire rack. Repeat with remaining waffles. You can keep the waffles warm in the oven set to 200 degrees F if you want to. 
  5. Serve with extra cheese, chopped basil, hot honey or maple syrup.

Storage Notes: The waffles freeze beautifully. Store in a resealable bag in the freezer for up to 3 months. Warm up in a 350 degree F oven on a baking sheet until crisp and warm, 10 to 12 minutes.