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My friend Robyn will attest that I was obsessed with cornbread long before I lived in the South. I remember sending her a souvenir magnet with – you guessed it – a cornbread recipe on it back when we were in college. That was looong time ago.
When I heard on a recent WDW Radio podcast that Disney’s Landscape of Flavors now serves pulled pork with cornbread waffles, I wondered why I hadn’t thought of this before! Cornbread AND waffles!?! Seems like the perfect Southern food mash-up to me.
So of course I immediately got my waffles iron out and gave it a try. I used a box of Jiffy cornbread mix and followed the directions on the box (add one egg and 1/3 cup milk). The batter seemed too thick to me so I added a tablespoon of melted butter and few more splashes of milk.
The result? Cornbread nirvana (as far as I can tell). They were crispy yet fluffy and retained the amazing cornbread texture that is near and dear to my heart.
We had them for dinner with Carolina-style Pork Barbeque and coleslaw and it was amazing. Then a few days later we had them for breakfast. I didn’t feel that they needed any butter or syrup because they were so good by themselves. The box of cornbread mix cost me around $0.50 so they are about as frugal as it gets. Hope you try them out and please leave a comment if you do!
- 1 box Jiffy cornbread mix
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 tablespoon melted butter
Combine all ingredients and mix well.
Pour batter into hot waffle iron and cook until golden brown and no more steam comes off the iron.
Keep warm in the oven on a baking rack over a cookie sheet.