Cornbread Waffle Bites with Smoked Gouda and Honey are a sweet and savory treat that balances rich, smoky cheese with golden, crispy cornbread and a drizzle of honey. These bite-sized delights are ideal for parties, brunch, or even a quick, comforting snack.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into an elegant bite that’s both nostalgic and unexpected. The crisp edges of the cornbread waffle contrast beautifully with the creamy, melted smoked Gouda. A drizzle of honey adds just the right amount of sweetness, making each bite a complete flavor experience. Whether I serve them as appetizers or alongside soup or salad, they always impress.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cornmeal
all-purpose flour
baking powder
baking soda
salt
buttermilk
egg
melted butter
shredded smoked Gouda
honey (for drizzling)
optional: fresh herbs like thyme or chives for garnish
directions
- I preheat the waffle iron and lightly grease it with oil or non-stick spray.
- In a bowl, I whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, I mix the wet ingredients: buttermilk, egg, and melted butter.
- I combine the wet and dry ingredients until just mixed, then fold in the shredded smoked Gouda.
- I spoon small portions of batter into the waffle iron to make mini waffles. I cook until golden brown and crisp.
- I transfer them to a wire rack to stay crisp and drizzle them with honey while still warm.
- For a fresh touch, I sometimes sprinkle on a bit of chopped thyme or chives before serving.
Servings and timing
This recipe makes about 24 bite-sized waffle pieces. It takes approximately 10 minutes to prepare the batter and 10–15 minutes to cook the batches in the waffle iron.
Variations
I like to switch up the cheese sometimes—sharp cheddar or pepper jack both work great. For a smoky-meets-spicy twist, I add a pinch of cayenne to the batter. If I want to go fully savory, I skip the honey and top them with a dollop of sour cream.
storage/reheating
I store any leftover waffle bites in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F for about 5–7 minutes to bring back the crisp texture. I avoid microwaving them because it makes them soft instead of crispy.
FAQs
What kind of waffle iron should I use?
I prefer a mini waffle iron for this recipe to make true bite-sized pieces, but a standard waffle iron also works—just cut the waffles into smaller squares before serving.
Can I make these ahead of time?
Yes, I often make the waffles ahead and store them in the fridge. I just reheat them in the oven before drizzling with honey and serving.
Can I freeze these waffle bites?
Absolutely. Once cooled, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They reheat well in the oven at 350°F.
What can I serve with these?
I like to pair them with soups like tomato or chili, or serve them as part of a brunch spread with eggs, fruit, and coffee.
Can I make them gluten-free?
Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure the cornmeal is gluten-free. They turn out just as delicious.
Conclusion
These Cornbread Waffle Bites with Smoked Gouda and Honey are the kind of recipe I keep coming back to for any occasion. They’re easy, unique, and totally satisfying. Whether I’m entertaining or just treating myself, these bites never disappoint.
Cornbread Waffle Bites with Smoked Gouda and Honey
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–25 minutes
- Yield: About 24 bite-sized waffle pieces
- Category: Appetizer, Snack, Brunch
- Method: Waffle Iron
- Cuisine: American
Description
These Cornbread Waffle Bites with Smoked Gouda and Honey are crispy, cheesy, and sweet—perfect for appetizers, brunch, or a comforting snack. Featuring golden mini cornbread waffles, melty smoked Gouda, and a touch of honey, they’re a crowd-pleasing bite-sized treat.
Ingredients
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Egg
- Melted butter
- Shredded smoked Gouda
- Honey (for drizzling)
- Optional: Fresh thyme or chives for garnish
Instructions
- Preheat waffle iron and lightly grease.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter.
- Combine wet and dry ingredients, then fold in smoked Gouda.
- Spoon small portions into waffle iron and cook until golden and crisp.
- Transfer to a wire rack and drizzle with honey while warm.
- Garnish with herbs if desired. Serve immediately.
Notes
- For variation, use cheddar or pepper jack instead of Gouda.
- Add a pinch of cayenne for a spicy kick.
- Omit honey and top with sour cream for a savory twist.
- To reheat, bake at 350°F for 5–7 minutes. Avoid microwaving.
- Store leftovers in an airtight container for up to 3 days, or freeze and reheat as needed.
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