Look! Cornbread Waffles

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The truly wonderful thing about summers in Seattle is the amount of daylight we get. It's staying light until just before 10 p.m. lately and I've been getting up around 5:30 a.m. and it's full-on daylight. I guess that's what makes the darker winters more bearable. Because I tend to wake up earlier, I have more time in the morning for a proper breakfast. On my immediate to-do list: these cornbread waffles. 

These waffles were created from an idea that blogger Ashley McLaughlin had for a new series on her beautiful blog, Edible Perspective. She's calling it "Breakfast Fridays" and featuring a new morning recipe each Friday — perfect timing for weekend planning. 

A big fan of homemade cornbread, Ashley wanted to find a way to replicate the delicious flavor and texture of cornbread in a morning waffle. After much trial and error, she finally landed on this thick and fluffy version boasting "a slight buttery, crispness around the edges." This particular recipe uses masa harina, cornmeal, gluten-free oat flour and almond milk as the main ingredients and includes a great quick berry sauce recipe that can be used for any summer berries you can get your hands on. (I love making a similar sauce to spoon onto my morning yogurt.) 

I'm trying these out this weekend. What will you be making for breakfast?

Get the Recipe → Cornbread Waffles | Edible Perspective

(Images: Edible Perspective)

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Megan is a freelance writer, recipe developer and cookbook writer. Her first book, Whole-Grain Mornings, (Ten Speed Press) is available in bookstores nationwide. Megan also owns the Seattle-based artisan cereal company, Marge Granola.