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Cinnamon Cornbread Waffles
Crispy on the outside with a tender, spiced center, these waffles bring a fun twist to your morning routine. A hit of cornmeal gives the batter a rustic texture, while a simple baking mix keeps the prep work light. You'll top the whole stack with a warm, shortcut apple syrup made from pie filling and maple syrup. It's a cozy, comforting breakfast that feels like a special occasion but cooks up without the usual fuss.
Ingredients
- 6 servings
- 1 cup cinnamon apple pie filling (from 21-oz can)
- 1 cup maple-flavored syrup
- 1 1 ⁄ 2 cups Original Bisquick® mix
- 1 ⁄ 2 cup cornmeal
- 1 1 ⁄ 3 cups fat-free (skim) milk
- 2 tablespoons canola or soybean oil
- 1 teaspoon ground cinnamon
- 1 egg or 1 ⁄ 4 cup fat-free egg product
Instructions
- 1Combine the apple pie filling and maple syrup in a microwave-safe bowl. Microwave uncovered on high for 2 to 3 minutes until warm, then set aside.
- 2Preheat your waffle iron. Lightly coat the surface with cooking spray or oil if it doesn't have a nonstick finish.
- 3In a medium bowl, stir the baking mix, cornmeal, milk, oil, cinnamon, and egg until just blended. Don't overmix, or the waffles will become tough.
- 4Pour the batter onto the center of the hot waffle iron and close the lid. Cook for 4 to 5 minutes, or until the iron stops steaming.
- 5Carefully remove the cooked waffle and repeat with the remaining batter. Serve topped with the warm apple syrup.
Notes
- Equipment: Check your waffle iron manual for the exact amount of batter recommended per waffle.
- Prep: If your waffle iron isn't nonstick, remember to brush it with oil or use cooking spray between each batch so the batter doesn't stick.
- Keep warm: Place cooked waffles on a wire rack in a 200F oven to keep them warm and crispy while you finish the remaining batches.