Smoky Maple Sausage Cornbread Waffles

Name: Smoky Maple Sausage Cornbread Waffles
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup fine yellow cornmeal; 3/4 cup all-purpose flour; 1 tablespoon baking powder; 1 large egg; 1 cup buttermilk; 3 tablespoons melted butter; 2 tablespoons sliced scallions; 8 ounces smoked pork sausage, crumbled; 3 tablespoons softened butter; 2 tablespoons maple syrup

Crisp cornbread waffles piled with smoky sausage and maple butter turn breakfast into a 28-minute diner plate.

Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)

INSPIRED BY

This original brunch plate combines the crisp edge of a cornmeal waffle with the smoky comfort of a diner sausage breakfast. Maple butter adds the finishing gloss.

Story

Casey wanted a weekend breakfast that felt playful but still used the pantry basics already on hand. Cornmeal gives the waffles a sunny crunch, and sausage makes every bite feel substantial. The maple butter melts into the ridges like it was made for them. Add fruit on the side and call it a very good morning.

By Casey

Ingredients

1 cup fine yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 large egg
1 cup buttermilk
3 tablespoons melted butter
2 tablespoons sliced scallions
8 ounces smoked pork sausage, crumbled
3 tablespoons softened butter
2 tablespoons maple syrup

Instructions

Whisk the cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl.
Whisk the egg, buttermilk, and melted butter in a second bowl, then stir the wet mixture into the dry just until combined.
Fold in the scallions and rest the batter for 5 minutes while the waffle iron heats.
Cook the sausage in a skillet over medium heat for 6 minutes, breaking it into small browned crumbles.
Grease the hot waffle iron, cook four waffles using the batter, and keep them warm until crisp.
Stir the softened butter with the maple syrup, then top each waffle with sausage and maple butter.

Chef Tips

Let the batter rest so the cornmeal softens and the waffles stay tender.
Cook the sausage until the edges are deeply browned for the best smoky flavor.
Keep finished waffles directly on a rack in a low oven so they stay crisp.
Add a pinch of cayenne to the maple butter for a gentle sweet heat.

Cook's Notes

**Batter:** Stir only until the flour disappears so the waffles stay light.
**Sausage:** Brown it patiently and drain excess fat if needed.
**Waffles:** Do not stack them while hot or the steam will soften the crust.

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