Cornbread Waffles Buttermilk Gravy

Cornbread waffles paired with creamy buttermilk sausage gravy make for a cozy Southern-style breakfast that fills the kitchen with incredible aromas and just the right touch of nostalgia. This dish brings together crisp edges and tender interiors, with a rich, savory gravy that soaks into every golden square. When I crave a comforting brunch with a twist, this is always a favorite.

My family first tried this on a lazy Saturday when we wanted something different from pancakes. Now it is our go-to meal whenever we need a comforting start to the weekend.

Ingredients

• Yellow cornmeal: gives the waffles their classic flavor and crunch. Look for finely ground for a softer bite
• All-purpose flour: provides structure so the waffles hold together
• Granulated sugar: adds a gentle sweetness to balance the salty sausage gravy
• Baking powder and baking soda: ensure the waffles rise and stay fluffy
• Salt: enhances every other flavor. A fine sea salt is best
• Large eggs: give richness and help bind the batter
• Buttermilk: is key for tang and fluffy texture. Choose real cultured buttermilk if possible
• Unsalted butter: adds buttery flavor without making the batter greasy
• Vegetable oil: helps the waffles crisp up while keeping them light
• Breakfast sausage: either pork or turkey offers savory flavor for the gravy. Select fresh links or bulk for easy cooking
• Whole milk and buttermilk: blend for a creamy gravy. Whole milk is best for thickness
• Freshly ground black pepper: perks up the gravy
• Cayenne pepper: for a touch of gentle heat if you like
• Chopped chives or parsley: for garnish and a fresh finish

Step-by-Step Instructions

Prepare the Waffle Iron:

Plug in your waffle iron and let it heat fully. Lightly coat the grids with oil or nonstick spray to avoid sticking

Mix the Dry Ingredients:

In a large bowl combine yellow cornmeal flour sugar baking powder baking soda and salt. Whisk thoroughly to eliminate any lumps for a smooth batter

Combine the Wet Ingredients:

In a second bowl whip together eggs buttermilk melted butter and vegetable oil. Mix well so the eggs are broken down and everything is fully blended

Combine Wet and Dry Mixes:

Pour the wet ingredients into the dry bowl. Gently stir with a spoon or spatula just until you do not see streaks of dry flour. Avoid overmixing for fluffy waffles

Cook the Waffles:

Ladle batter into the preheated iron filling each section evenly. Close and cook for 4 to 5 minutes or until the waffles are golden and crispy. Move finished waffles to a warm oven on a baking tray

Start the Gravy Base:

Place a large skillet over medium heat. Add sausage breaking it into small pieces with a spoon. Cook until brown and cooked through about 5 to 7 minutes

Make the Roux:

Lower the skillet heat to low. Add butter and stir until melted. Sprinkle flour over the sausage and stir nonstop for 1 to 2 minutes until you have a thick paste

Finish the Gravy:

Slowly whisk in whole milk and buttermilk. Raise the heat back to medium. Whisk often as the mixture comes to a simmer and thickens about 4 to 5 minutes

Season the Gravy:

Add black pepper salt and a pinch of cayenne if you want extra warmth. Taste and adjust seasoning before serving

Serve:

Spoon hot sausage gravy generously over the warm cornbread waffles. Top with fresh chopped chives or parsley for a burst of color

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One time my sister and I nearly finished an entire batch standing at the counter dunking waffle pieces straight into the warm skillet of gravy. The buttermilk in both parts is my secret for that signature Southern tang—do not be tempted to skip it

Storage Tips

Keep leftover waffles in an airtight container in the fridge and reheat in a toaster or oven to restore crispiness. Store the gravy separately in a covered jar then reheat gently on the stove with a splash of milk to loosen it up

Ingredient Substitutions

For a lighter gravy use turkey sausage instead of pork or try a plant-based meat for a vegetarian version. If you are out of buttermilk use a mix of milk and a splash of lemon juice or vinegar. Gluten free flour blends work for the waffles though texture may vary. Add any cheese directly to the waffle batter for extra richness

Serving Suggestions

These waffles love hot sauce and a side of sauteed greens like collard or spinach. For a breakfast-for-dinner setup serve two waffles stacked with gravy and a fried egg. If you want to lean sweet spicy honey drizzled on top is a Southern treat

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Cultural Context

Cornbread waffles are a playful update on classic Southern cornbread bread and biscuit-and-gravy traditions. The dish combines generations of comfort food favorites into a single crave-worthy plate perfect for sharing with friends or family

Recipe FAQs

→ How do I make the waffles crispy?

Ensure your waffle iron is fully preheated, avoid overmixing the batter, and cook each waffle until deep golden and crisp on the edges. Keeping waffles warm in a low oven also preserves their texture until serving.

→ Can I substitute the sausage in the gravy?

Yes, turkey or chicken sausage can be used instead of pork. For a vegetarian option, choose plant-based sausage and replace some milk with vegetable broth to maintain flavor and texture.

→ Is it possible to make this gluten-free?

You can substitute the all-purpose flour in both the waffles and gravy with a gluten-free blend. Be mindful to check all ingredients, including sausage, for hidden gluten sources.

→ What can I serve alongside this dish?

Sautéed greens, fresh fruit, or a simple salad pair well. A splash of hot sauce or sprinkle of fresh herbs like parsley or chives can brighten up the plate, too.

→ How can I store leftovers?

Store waffles and gravy separately in airtight containers in the refrigerator. Waffles can be reheated in a toaster or oven to restore crispness, while gravy warms well on the stovetop with an occasional splash of milk to loosen.