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Crispy Cinnamon Cornbread Waffles
Sweet apple pie filling and maple syrup transform into a warm, comforting topping for these hearty breakfast waffles. You'll love the subtle crunch of cornmeal mixed right into the batter, balanced by a heavy dash of cinnamon. Using a baking mix keeps the prep work incredibly fast, so you aren't stuck in the kitchen all morning. They bake up with a crisp golden exterior and a tender center that soaks up every drop of that quick homemade syrup.
Equipment
- Microwave
Ingredients
- 1 cup cinnamon apple pie filling (from 21-oz can)
- 1 cup maple-flavored syrup
- 1½ cups Original Bisquick mix
- ½ cup cornmeal
- 1⅓ cups milk
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1 egg
Instructions
- 1Combine the apple pie filling and maple syrup in a microwave-safe bowl. Heat uncovered on high for 1 to 2 minutes until warm. Cover the bowl to trap the heat and set it aside.
- 2Whisk the baking mix, cornmeal, milk, vegetable oil, ground cinnamon, and egg together in a large bowl until just combined. Don't overmix, or the waffles will turn out dense.
- 3Preheat your waffle iron. Lightly grease the cooking surface with oil or cooking spray if it doesn't have a nonstick coating.
- 4Pour the recommended amount of 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 and the waffle turns golden brown. Transfer to a plate and top with the warm apple syrup and an extra dusting of cinnamon. Repeat with the remaining batter.
Notes
- Keep warm: Place cooked waffles on a wire rack in a 200F oven while you finish the rest of the batch so they stay crisp.
- Storage: Keep leftover waffles in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Reheat: Pop chilled or frozen waffles directly into the toaster to restore their crispy edges.