Savory Cheddar and Rosemary Cornbread Waffles | Gluten Free
Crispy outside, tender inside, and stacked with flavor. These waffles hold their own stacked alongside BBQ, main dishes, and more.
Ingredients (Makes ~8 Belgian Waffles)
Wet
- 4 tbsp unsalted butter, browned
- 1½ cups plain Greek yogurt
- 1⅓ cups unsweetened almond milk
- 4 large eggs, separated
Dry
- ½ cup (56g) almond flour
- ⅔ cup (80g) fine cornmeal (I like Palmetto Farms, but any masa harina works)
- ⅔ cup (80g) yellow cornmeal (medium grind)
- ½ cup (56g) rice flour or cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp xanthan gum
- Seasonings: 1 tsp Station 1923 Black People Spaghetti Seasoning
Add-ins
- 1 cup (100g) sharp cheddar cheese, shredded
- 1 tbsp fresh rosemary, finely chopped
- A pinch of sugar (just a pinch!)
Things You’ll Need
- 3 small or medium mixing bowls
- whisk
- silicone spatula
- hand or stand mixer (for whipping egg whites)
- waffle maker (we’ve had our Ninja vertical Belgian waffle maker for almost 3 years and love it)
Instructions
- Brown the butter: Cook over medium heat until golden and nutty; cool slightly. (Read more: Browning Butter 101)
- Whisk wet: In a bowl, combine Greek yogurt, almond milk, browned butter, and egg yolks.
- Whisk dry: In another bowl, mix almond flour, both cornmeals, rice flour (or cornstarch), baking powder, baking soda, salt, xanthan gum, sugar, and Station 1923 seasonings.
- Combine: Fold dry into wet until just combined (do not overmix).
- Lift: Beat egg whites to soft peaks; gently fold into batter.
- Flavor: Stir in cheddar and rosemary.
- Cook: Preheat and lightly grease your Belgian waffle iron. Cook until deep golden and crisp (about 4–5 minutes per waffle). Resist opening early; wait for steam to subside.
- Serve: Enjoy hot off the iron, or hold on a wire rack to keep crisp.
Pro Tips for Maximum Crisp
- Cool finished waffles on a wire rack, not a baking sheet (don’t stack) to keep crisp.
- For that extra razzle dazzle, combine melted butter, honey, and Black People Spaghetti Seasoning
- Freeze on a sheet pan, bag, then reheat from frozen in a toaster or 400°F oven for 6–8 minutes.
Serving Ideas
- Pairs well with dirty rice (recipe here)
- Switch it up with red beans and rice
- Add to your holiday spread along with smoked ham and spatchcocked smoked turkey
- Serve alongside BBQ ribs and chicken
- Pairs well with jambalaya
- Add alongside creamy Creole pasta
- Goes great with grilled scallops, too!
Shop the flavor: Black People Spaghetti
FAQ
Can I use buttermilk instead?
If Greek yogurt and almond milk aren't items you keep handy, feel free to swap them with 2 and 3/4 cups buttermilk. Just be sure to add 1-2 tablespoons of dry (rice flour, cornstarch, or gluten free flour) since buttermilk has more liquid.
Can I make these dairy-free?
We haven’t tried it this way, but you can try swapping with a thick dairy-free yogurt and your favorite shredded plant-based cheddar. Keep the browned butter flavor by swapping in a dairy-free butter that browns well.
Rice flour or cornstarch — which is better?
Both work. Rice flour gives a slightly firmer bite; cornstarch yields a delicate, ultra-crisp shell. Use what you have!
Can I halve or scale the recipe?
Yes — this doubles cleanly and halves cleanly. Keep the egg whites whipped to soft peaks for fluff, regardless of batch size.
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