Ingredients
For the Cornbread Waffle Bites
- 1 cup cornbread mix
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup cooked and crumbled bacon (optional)
This ingredient combo mirrors other quick cornbread waffle recipes that use boxed mix plus egg, liquid, and melted fat, with cheese and bacon as popular add‑ins.
For the Honey Butter Syrup
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup (optional for extra richness)
- Pinch of salt
Honey butter syrups typically combine honey and butter with a touch of salt and sometimes maple for a deeper flavor.
Time and yield
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Approximate: 175 kcal per serving | About 12 bites
These times and yield are similar to other mini cornbread waffle or muffin recipes.
Step-by-step instructions
Make the cornbread waffle batter
In a medium mixing bowl, whisk together the cornbread mix, buttermilk, egg, and melted butter until smooth and just combined. The batter will be thicker than traditional waffle batter but should still be spoonable.
If you’re using shredded cheddar cheese and crumbled bacon, fold them in gently with a spatula so they are evenly distributed. Cornbread recipes often caution against overmixing; stirring only until combined helps keep the interior tender rather than dense.
Cook the waffle bites
Preheat a mini waffle maker according to the manufacturer’s directions. Lightly grease the plates with cooking spray or a small amount of neutral oil. Once the waffle maker is hot, spoon about 1 tablespoon of batter into the center of each well. The batter should spread out to fill the space without overflowing.
Close the waffle maker and cook for about 3–4 minutes, or until the waffle bites are golden brown and set. Carefully remove them with a fork or silicone-tipped tongs and place them on a plate or wire rack. Repeat with the remaining batter, greasing lightly as needed.
Mini cornbread waffle recipes note that small waffles cook quickly, so watch for color and doneness to avoid overbrowning or drying them out.
Make the honey butter syrup
While the waffle bites are cooking (or immediately after), combine the honey, butter, maple syrup (if using), and a pinch of salt in a small saucepan. Place over low heat and cook, stirring frequently, just until the butter melts and the mixture is fully smooth and slightly glossy.
Do not boil the syrup; honey butter syrup instructions emphasize gentle heat to prevent scorching and to keep the texture silky. Once melted and combined, remove from heat and keep warm.
Serve
Arrange the warm cornbread waffle bites on a serving platter. Drizzle the warm honey butter syrup over the bites just before serving so it clings to the crisp edges and seeps into the waffle pockets.
For a less messy presentation or for parties, you can serve the syrup in a small pitcher or bowl on the side so guests can dip or drizzle their bites to taste, which is a common approach for waffle toppings. Serve immediately while the waffles are warm and the syrup is fluid for the best texture and flavor.