Corn Waffles With Maple-Strawberry Butter

READY IN: 40mins
Recipe by Slatts

At big family meals growing up cornbread was often a staple on the table but depending on whose house you were at it could be savory or sweet. I prefer the latter. If you like your cornbread sweet with honey butter then this recipe should be right up your alley. From the "Hay Day Country Market Cookbook".

Top Review by Sydney Mike

Definitely A GREAT RECIPE that makes for AN OUTSTANDING BREAKFAST! The 2 of us really enjoyed this one, the leftover waffles made a wonderful snack later in the day! And the flavor combo in the butter, is just great, too! Just wish you could get more stars than only 5! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition


  1. Whip 8 tablespoons butter and the maple syrup on high speed until light and fluffy.
  2. Add the strawberries slowly and blend to incorporate. The powdered sugar should be added sparingly if the moisture from the strawberries causes the butter to seperate. The sugar will bind it back together.
  3. Refridgerate until waffles are ready.
  4. Preheat waffle iron.
  5. Mix together flour, cornmeal, baking powder, baking soda, sugar, and salt in a large bowl.
  6. Mix together eggs, buttermilk, and butter in another bowl.
  7. Mix the liquid ingredients into the dry ingredients until just combined.
  8. Stir in the corn.
  9. Cook according to waffle makers instructions. They should be browned and crispy.
  10. Serve warm with Maple-Strawberry Butter.

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