This cornbread waffle bites smoked recipe makes 16 golden, crispy mini waffles topped with melty smoked gouda and a sweet drizzle of honey — all done in just 25 minutes using a mini waffle iron. I’ve made these for every party and brunch I’ve hosted in the past year and they’re always the first thing to disappear from the platter.
I first made these on a Saturday morning when I had friends coming over for brunch and wanted something different from the usual muffins and fruit. I mixed up the batter, heated my mini waffle iron, and had the first batch golden and topped with cheese within ten minutes. My best friend grabbed one, took a bite, and immediately said, “You have to give me this recipe before I leave today.”
What I love most is that contrast — the outside is crispy and golden from the waffle iron, and then you get the warm, smoky gouda melting on top with that sweet honey drizzle tying it all together. I’ve made cornbread plenty of ways, but pressing it into a waffle iron and topping it with smoked cheese is the only version my family gets excited about now.
Why you’ll love this cornbread waffle bites with smoked gouda and honey
- Golden and crispy in 25 minutes — The waffle iron gives each bite a crunchy outside while the inside stays soft and tender.
- Sweet and savory in every bite — Smoky gouda and honey on warm cornbread is a combination that’s hard to stop eating.
- Makes 16 perfect bites — The ideal amount for a brunch spread, party platter, or snacking with the family.
- So simple to make — I usually have the batter mixed in under 5 minutes with pantry staples I always keep on hand.
- My tested tip — I’ve found that adding the gouda right after pulling the waffles off the iron gives the best melt from the residual heat. If I want it even gooier, I pop them in a 300°F oven for about 30 seconds — that’s the sweet spot.
Ingredients overview
The batter is a simple mix of cornmeal, flour, buttermilk, egg, melted butter, and a touch of sugar — it comes together fast and stays tender without overmixing. Smoked gouda gets sliced thin and placed on top while the waffles are still warm, and a drizzle of honey finishes them off. I tried using sharp cheddar once instead of the gouda and it tasted good, but the smoky flavor of the gouda is what makes these really special — I’d stick with it if you can find it.
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 oz smoked gouda, thinly sliced or shredded
- 2 tablespoons honey, plus more for drizzling
- Cooking spray or oil for waffle iron
Directions
- Preheat the waffle iron and lightly grease with cooking spray or oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon about 1 tablespoon of batter into each section of the waffle iron to create mini waffles.
- Cook until golden and crisp, following your waffle maker’s instructions.
- Transfer waffles to a wire rack to cool slightly.
- While still warm, top each mini waffle with a slice or pinch of smoked gouda.
- Drizzle lightly with honey just before serving.
- Optional: Warm in a 300°F (150°C) oven for a few minutes to melt the cheese before drizzling with honey.
Servings And Timing
Servings: 16 bites
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 110 kcal
Variations
- Spicy kick: Add a pinch of cayenne or diced jalapeños to the batter.
- Cheese swap: Try with sharp cheddar, brie, or pepper jack for different flavor profiles.
- Sweet addition: Add a dollop of fruit preserves or fig jam under the cheese.
- Herb infusion: Mix fresh thyme or chives into the batter for an earthy taste.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 300°F oven for 5–7 minutes or reheat in a toaster oven until warmed through and the cheese is melty.
- Freezing: Freeze cooked waffle bites (without honey) in a single layer on a baking sheet. Once frozen, store in a zip-top bag for up to 2 months. Reheat directly from frozen in the oven.
FAQs
How long does Cornbread waffle bites smoked recipe – 25 min, 16 bites last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. These waffle bites freeze well for 2 to 3 months. Reheat them in a 300°F oven for about 30 seconds for best results, or until warmed through.
Can I substitute butter in this recipe?
The recipe specifically calls for 2 tablespoons of melted butter and does not provide alternative suggestions for substitution. For best results and to maintain the intended flavor and texture, I recommend sticking to the melted butter as listed in the ingredients.
How do I know when this is done baking?
I’ve found that your cornbread waffle bites are done when they are golden brown and crispy on the outside. They should easily release from the waffle iron. The recipe mentions a 300°F oven for reheating or extra gooey cheese, but the initial cooking is done in the waffle iron.
What goes well with Cornbread waffle bites smoked recipe – 25 min, 16 bites?
These sweet and savory cornbread waffle bites are perfect for brunch or a party platter. Consider serving them alongside scrambled eggs, crispy bacon or sausage, and a fresh fruit salad. A dollop of sour cream or a sprinkle of chives could also complement their rich flavor.
Is Cornbread waffle bites smoked recipe – 25 min, 16 bites gluten-free?
No, this recipe is not gluten-free as it contains 1/2 cup of all-purpose flour, which is a gluten-containing ingredient. To make it gluten-free, you could try substituting a 1:1 gluten-free all-purpose flour blend for the regular flour.
Conclusion
Cornbread Waffle Bites with Smoked Gouda and Honey are an irresistible fusion of sweet and savory that’s ideal for parties, brunch, or a creative appetizer. Quick to prepare and endlessly customizable, this dish is a must-try for any cheese or cornbread lover. Whether you’re entertaining or treating yourself, these waffle bites are sure to impress.
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Cornbread Waffle Bites With Smoked Gouda And Honey
- Total Time: 25 minutes
- Yield: 16 bites 1x
- Diet: Vegetarian
Description
Sweet and savory bite-sized cornbread waffles topped with creamy smoked gouda and drizzled with golden honey. Perfect for brunch or as an appetizer.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 oz smoked gouda, thinly sliced or shredded
- 2 tablespoons honey, plus more for drizzling
- Cooking spray or oil for waffle iron
Instructions
- Preheat waffle iron and lightly grease with cooking spray or oil.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, and melted butter.
- Add wet ingredients to dry ingredients and stir until just combined.
- Spoon small portions of batter into the waffle iron to create mini waffles (about 1 tablespoon each).
- Cook according to waffle maker instructions until golden and crisp.
- Remove waffles and let cool slightly on a wire rack.
- While still warm, top each waffle bite with a small piece of smoked gouda.
- Drizzle with honey just before serving.
- Optional: briefly warm in a 300°F (150°C) oven to melt the cheese before drizzling with honey for an extra gooey bite.
Notes
- Use a mini waffle iron for best results.
- Smoked gouda can be substituted with any melty cheese you prefer.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Waffle Iron
- Cuisine: Southern
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg