Cornbread waffles are made easy using a corn muffin mix, and feature a touch of cinnamon and fresh blueberries. The homemade blueberry maple syrup adds an extra special touch!
Do you ever get the “after-vacation” blues? Where you walk through the door, set down your bags, and sink into the couch while thoughts of reality (such as quantifying the loads of laundry to be done, chores to complete, work emails to answer, etc.) come hurdling back at you?
I think I have the “after-these-waffles” breakfast blues.
It’s likely on this Monday morning that the only breakfast excitement I’ll get is deciding between a pineapple- or a strawberry-flavored Greek yogurt. But it’s normal to look forward to the breakfast you’ll eat five days from now, right? Because I’m pretty sure I’ll be daydreaming of juicy blueberries and fluffy cornbread waffles until Saturday morning rolls around.
I’ve had the cornbread + blueberry flavor combination on the brain now for awhile, ever since spying a waffle featuring both on a brunch menu in downtown San Diego. Since most of the concerts we go to are held downtown and we live a good drive away from the city proper, we sometimes treat ourselves to a mini staycation and book a hotel nearby to the venue. Besides not having to drive 30+ minutes at midnight, another perk of this arrangement? Exploring new places for breakfast the next morning.
Truthfully we’re not that into the whole brunch scene – I’ve definitely mentioned my love for Jersey diners before – so sometimes I just don’t have the patience to walk halfway around the restaurant just to find the end of the line. But after hearing about one spot that actually has a coffee service for those waiting in line, we knew exactly where we were going. Doesn’t a half-hour wait sound SO much more palatable if you’re able to defog your yet-to-be jump-started caffeinated brains in the meantime?
By the time we were seated, I was about two cups in, slightly-jittery, and, no surprises here, having a hard time deciding what to order. I vacillated big time between blueberry cornbread waffles and something else. The something else won and probably was delicious (although for the life of me I can’t remember what it was?), but those blueberry cornbread waffles have haunted me since.
These waffles have a cornbread base that’s crispy on the outside and tender and light inside, with juicy fresh blueberries dotted throughout. I had a box of corn muffin mix sitting in the pantry that I picked up when it was on super sale (I’m pretty sure it was like forty-five cents), so I sped the recipe up by using it and more or less following the waffle directions on the side of the package. I added vanilla extract to the mix (and added blueberries, of course). The blueberry syrup adds such a nice twist, is SUPER easy to make at home, and will probably be added to every breakfast food I eat for the foreseeable future. My weekday Greek yogurts included. 😉
Blueberry Cornbread Waffles with Homemade Blueberry Syrup
Ingredients
For the syrup:
- 1/3 cup maple syrup
- 3/4 cup fresh blueberries
- 1/4 tsp vanilla extract
For the waffles:
- 1 8.5- oz pkg corn muffin mix
- 1/8 tsp ground cinnamon
- 1/2 cup milk
- 2 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup fresh blueberries approximate
Instructions
For the syrup:
- Add maple syrup, the first 3/4 cup blueberries, and 1/4 tsp vanilla extract to a small saucepan set over medium heat. The syrup will begin to bubble after a minute or two. Allow syrup to bubble for a few minutes longer, then stir and slightly mash blueberries against the sides of the saucepan with the back of a wooden spoon (it's not necessary to break up each one). Syrup should be a deep purple color at this point. Remove from heat and set aside while you prepare the waffles.
For the waffles:
- In a medium-sized bowl, whisk together corn muffin mix and cinnamon.
- Add milk, melted butter, 1/2 tsp vanilla extract, and egg and whisk until just combined, taking care not to overmix.
- Pour waffle mixture into greased waffle iron set to medium-doneness, and sprinkle blueberries over mixture in the waffle iron. Close top iron, and let cook until outsides are crisp.
- Once done, remove waffles from iron. Serve immediately with blueberry syrup poured over top.
Waffle recipe adapted from pancake/waffle mix on Jiffy box, and photos updated March 2017.
P.S. If you’re feeling blueberries with breakfast, you may also like these recipes:
(Whole Wheat) Blueberry Chai French Toast Bake
Tina @ Tina's Chic Corner says
After waffle blues…lol. Yup, I get the after vacation blues, but it doesn’t usually hit me until a day or 2 after I’m home. I love waffles and these look amazing! I love everything about them. I might even eat the blueberry syrup by itself!
Alyssa says
Thanks, Tina! And believe me, I was eyeing up the leftover syrup for sure. 🙂
Christine @ Cooking with Cakes says
oh my god these look SO good!! cornbread waffles?! I think I just died 😉
Trisha says
waffles are one of my favourite meals. I normally have apple mousse and nutella but blueberry sounds like an amazing choice! x
Alyssa says
I think I’d say on most days, waffles are my favorite breakfast choice (sometimes they switch places with a fab french toast!). The apple mousse and Nutella combo sounds amazing, Trisha!
Tracey says
Alyssa, these waffles look so good! I never once thought to make waffles out of corn bread mix! Great idea and your photos look really great!
Alyssa says
Thanks so much, Tracey! My favorite parts of cornbread are the crispy end pieces, so making them as waffles maximizes that. 🙂
Jessica @ Jessiker Bakes says
I love blueberry waffles! This look so amazing. I ALWAYS get the after vacation blues – so I always try to take tons of vacations haha. I wish!
Alyssa says
I like your thinking, Jessica! And thanks! 🙂
Deb says
Can I make waffles for dinner? If you don’t approve I’ll have to wait for the weekend too! A charming recipe!
Alyssa says
Oh, I definitely approve!! Thanks, Deb! 🙂
Chelsea @chelseasmessyapron says
How have I never had cornbread waffles? I LOVE cornbread! These look great girl!
Alyssa says
Thanks, Chelsea! Big cornbread fan here, too. I’ll take it any which way, but it was something special made into waffles!
Lynette says
Oh my goodness these look delicious! I will certainly make these on Saturday. Your photo is just amazing!
Alyssa says
Thanks! 🙂
Ashley @ My Midwest Table says
I’m SO glad I’m not the only one who thinks of weekend breakfasts on Monday mornings! 🙂 These waffles look so good. And the colors in your photos are so vibrant. I can practically taste the blueberries!
Alyssa says
Thanks, girl! I love thinking up Saturday morning breakfasts…a little reward to myself for getting through the week. 🙂
Sues says
These waffles look glorious and I can imagine the blueberry syrup would be fantastic drizzled over Greek yogurt! I’d have the blues after eating these if there weren’t any more left!
Alyssa says
Thanks, Sues! And I think blueberry syrup can do no wrong, it’s SO good. The thought even crossed my mind to take a mini container of it to work! 🙂
Natalie @ Tastes Lovely says
I want these for breakfast RIGHT NOW!
Alyssa says
I was so bitter this morning about my plain old yogurt. Counting down the days until it’s the weekend!
Jocelyn (Grandbaby Cakes) says
I think I am seriously in love with these waffles. Who doesn’t love cornbread and waffles so the two together are naturally perfection!
Alyssa says
My thoughts exactly! 🙂