Whether it's a big bowl of beans or my best damn vegan chili, you just gotta have some cornbread to go with! And these gluten-free cornbread waffles are just the ticket! Naturally, they are 100% vegan & oil-free, and now without the gluten!
My original cornbread recipe has been popular for years, but now that my wife is gluten-free, I remade the recipe so she could continue to enjoy it too. It goes great with my vegan soup beans or my best damn vegan chili, and I made them into waffles because.... waffles are FUN!
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WHY YOU'RE GOING TO LOVE THIS RECIPE
❤️Vegan: I grew up eating mom's cornbread that she made with buttermilk. Oh mom, all that saturated fat. I know, you didn't know any better. But we do now so there is no dairy used in this recipe. Love ya Mom.
❤️Oil-Free: Again mom used bacon fat, Crisco, or lard to grease everything and we know that stuff isn't good for us. So there is NO oil of any kind in this recipe, not even to coat the waffle iron.
❤️Gluten-Free: Now that my wife has joined the gluten-free wagon, I am happy to say there is no longer wheat used in this recipe. No worries for you wheat lovers, the original recipe is still there.
NOTABLE INGREDIENTS & SUBSTITUTIONS
CORNMEAL
Seeing how this recipe IS for cornbread..... cornmeal is the key ingredient so don't skimp. Get a good, quality brand of cornmeal, preferably organic. I like Bob's Red Mill (RIP Bob).
OAT FLOUR
Oat flour is used to replace the white flour typically found in cornbread recipes so it is another key ingredient. Choose a good quality brand or do as I did - make your own! A spare coffee grinder and some old-fashioned rolled oats make oat flour in seconds. You'll need 1 cup of oat flour. You can also try using any gluten-free flour.
VEGAN BUTTERMILK
I used unsweetened almond milk and apple cider vinegar to create my vegan buttermilk. Any plant milk will work and you can also use lemon juice instead of vinegar to give it that buttermilk tang.
SPICY CHILES
Don't feel you HAVE to use jalapenos or green chiles if you don't like spice. Personally, I like chiles and couldn't taste them at all (but my wife did and boy did she tell me about it).
Feel free to use the little 4oz cans of green chiles you buy in the store as they are extremely mild.
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
HOW TO MAKE GLUTEN-FREE CORNBREAD WAFFLES
Nail this perfectly on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
STEP ONE
Mix all of the dry ingredients in a large bowl, the cornmeal, oat flour, baking powder, and salt
STEP TWO
Intro the dry mix, stir in the applesauce, green chiles, and if you are using them... the jalapenos.
STEP THREE
Whisk the plant milk. maple syrup, and apple cider vinegar together
STEP FOUR
Add the milk to the cornmeal mixture and mix thoroughly until you have a smooth batter.
Step 5:
Preheat your waffle iron. Mine makes 4 waffles so ladle 4 even portions onto your waffle iron and close the lid. Set a timer for 10 minutes.
💡HELPFUL HINTS:
Do NOT open the lid until you get close to the 10-minute mark or they may stick. If they do, simply close the lid and allow them to finish cooking.
Once you remove that first batch of waffles, close the lid and allow your waffle iron to heat back up again before ladling on your next batch.
After 10 minutes they should be golden brown and lift cleanly out of your waffle iron.
SERVING IDEAS
You can use these waffles in place of cornbread the next time you make a pot of chili or 15-bean soup.
How about ladling some of that chili on top followed by my amazing vegan cheese sauce for the ultimate comfort-food meal?
In the photo, I drizzled some New Mexican Red Chile Sauce on top and garnished it with cilantro and green onions.
RECIPE FAQS
My waffle maker is nearly 50 years old and makes four (4" x 4") waffles at a time. This recipe will make 8 waffles.
Absolutely. You can probably pop them into your toaster to reheat too.
Then simply leave the green chiles and jalapenos out. Or use the little 4oz cans of green chile you buy in the store as they are pretty mild.
Then I would make them as pancakes in a skillet or on a griddle. I know my original recipe is great in a cast-iron skillet but I have not tried baking this version yet. If you do, let me know how they turn out!
MY FAVES TO SERVE WITH THIS CORNBREAD:
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GLUTEN-FREE CORNBREAD WAFFLES RECIPE
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 8 waffles 1x
- Category: Breads
- Method: Waffle Iron
- Cuisine: American
- Diet: Gluten Free
Description
Whether it's a big bowl of beans or my best damn vegan chili, you just gotta have some cornbread to go with! And these gluten-free cornbread waffles are just the ticket! Naturally, they are 100% vegan & oil-free, and now without the gluten!
Ingredients
- 1 cup cornmeal
- 1 cup oat flour
- 1 Tbs baking powder
- ¾ tsp salt
- ¼ cup unsweetened applesauce
- 4 oz can green chiles
- ½ diced jalapeno (optional)
- 1 cup unsweetened almond milk
- 2 Tbs maple syrup
- 2 tsp apple cider vinegar
Instructions
- In a large bowl, mix the cornmeal, oat flour, baking powder, and salt.
- Add the applesauce and any chiles you want to use and stir to combine.
- In a measuring cup, whisk the plant milk, maple syrup, and vinegar together.
- Pour the milk into the dry ingredients and mix well to make a smooth batter.
- Heat your waffle iron - mine has a light that will go out when it is ready
- Ladle equal portions onto our waffle iron and close the lid
- Cook for 10 minutes.
Notes
To avoid sticking: Avoid lifting the lid to peek. Also, once the first batch is removed, close the lid and allow to reheat before adding the next batch of batter.
Like This Recipe? Your Tips and Donations Are Always Greatly Appreciated!
Sandi
So good!! I made them first with the peppers to go with a pot of chili! The next two times made them for breakfast omitting the peppers. Both ways so good!! Reheating in a toaster is perfect for leftovers!
Sali
I rarely leave comments, but this recipe deserved the time. I made this tonight, and it was a huge hit. I loved the crispy outside and the fact that it is gluten is a huge bonus. This is going to be my go-to cornbread recipe forever.
Thanks Chuck!!!
Katy
Sorry, I really wanted these to be good, but no bueno. Oh well.
Chuck Underwood
Mine turn out perfect!
Vivienne Darbon
Hi Chuck!
You have a 70 year old student in England. Yesterday was my first ever attempt to make waffles, and the results were so good. We had them with Lobio bean stew.
Today I tried omitting the chillies and adding raisins for dessert and they were disappointing. Any suggestions?
Kind regards from Vivienne
Kathy G.
Made it this morning. It yielded two large savory waffles with just a nice gentle kick from the green chilies. My husband and I shared one for breakfast and are looking forward to pairing it with Best D* Chili for lunch. Can we give it more than 5 stars?
Gabbi Browne
These are delicious. My entire family devoured them. Good with strawberry jelly. I'm going to try them as pancakes next.
Anne
For me, cornbread is usually something I can take or leave….but this is soooo good. Something about the crunchiness. I did half the batch without the peppers and it’s also really good with a little bit of Chia jam or maple cream
Jan
No waffle iron - do we need to make it as pancakes or can it be baked like regular cornbread?
Chuck Underwood
Thanks - I just updated the FAQ. I would make them as pancakes then.