Let Me Tell You About These Cornbread Waffle Bites

The first time I made these Cornbread Waffle Bites with Smoked Gouda and Honey, I was trying to impress my cousin Grace at our annual fall potluck. (Plot twist: she still talks about them, but honestly, I mostly remember how I nearly burnt the first batch because I got distracted by a really dramatic episode of Bake Off.) Anyway, these bites totally changed the cornbread game for me. They're sort of the best of Southern comfort food but with a little twist—waffles! Super snackable, a little fancy with the smoked gouda and, well, you know if you drizzle honey on anything, people will line up. This recipe's popped up at brunches, Friday night snacks, even lazy weekend breakfasts (though sometimes I skip the fancy cheese if I'm still half asleep).

Why You’ll Love Making These (And Eating Them)

I usually break these out when company’s coming but not coming-coming, you know? Like—close friends who won’t judge if my kitchen looks like an explosion. My family inhales them before I can even plate ‘em. Admittedly, there was a time when I kept burning the edges before I realized my waffle iron runs hotter than the sun (if you notice a burning smell, turn it down!). But hey, cornbread is forgiving. The smoked gouda, though—that’s the secret sauce. Well, that and the honey, drizzled all messy. If you want something that makes people think you fussed way more than you did, this is your jam. Oh, sometimes I give folks bowls of chili for dunking (unofficially: it’s a power move at tailgates).

What You’ll Need (And What I Swap If I’m Out Of Stuff)

1 cup cornmeal (yellow is classic, but white is great if you have it—my grandmother always used Martha White, but really any works)
¾ cup all-purpose flour (have snuck in some whole wheat once or twice, no one noticed)
2 tablespoon sugar (I sometimes use honey straight in the batter, but then cut back on drizzling later)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt (just a big pinch, really)
1 cup buttermilk (or regular milk with a splash of vinegar if you forget to buy buttermilk, which I always do)
1 large egg
2 tablespoon melted butter (if you only have oil, that’s fine, but butter = yum)
1 cup shredded smoked gouda (I’ve used cheddar too—still tasty, just not as dramatic)
Honey, for drizzling (try hot honey if you want to get wild)
Scallions or chives, finely sliced (totally optional, but I love the color)

How to Make Cornbread Waffle Bites With a Lot Less Fuss

Get Your Waffle Iron Hot
Plug it in and let it warm up while you mix stuff. I never preheat it long enough. Actually, I find it works better if I wait a solid 5 minutes.
Whisk Up Your Dry Stuff
In a big bowl: cornmeal, flour, sugar, baking soda, baking powder, salt. Give it a good whisk or fork-stir, whatever's closest.
Mix the Wet Ingredients
I do this in a measuring jug: buttermilk, egg and melted butter. I probably should've let the butter cool but haven't ever bothered. Pour this into the dry and stir until it's just come together (don’t beat the life out of it; lumpy is fine).
Fold In the Cheese
Toss your gouda or whatever cheese you’ve got into the batter. This is where I usually sneak a small bite before cleaning up the mess. Looks kinda weird, right? Totally normal.
Waffle Time
Grease the waffle iron! Yes, do it—oil spray or a blob of melted butter on a paper towel. Drop tablespoonfuls of batter onto the iron and cook until golden (about 3-4 mins, but check because all irons are different). Don’t cram too many in at once—batter expansion is real.
Serve ‘Em Hot
Pile on a plate, drizzle with honey, scatter scallions or chives if you feel fancy. Try not to eat them all while plating. Or just give in, I won’t tell.

Notes from Me, Because I’ve Made Every Mistake You Can Think Of

If you go with pre-shredded cheese, I find it gets a bit clumpy—grating your own is better but if you’re in a rush, oh well.
These get crispier if you leave them in the waffle iron an extra minute. Crunch is good.
I once used agave syrup instead of honey—it was fine, but didn’t have that same cozy sweetness.

How I’ve Switched It Up (And When It Didn’t Quite Work)

Jalapeño slices in the batter? Gamechanger. But once I overdid it and wow, nobody warned the kids first. Oops.
Cheddar for gouda if I run out—still tasty. Smoked mozzarella, though... eh, not so much, kind of bland honestly.
Skip the sugar if you like cornbread on the savory side (like my Uncle Joe, but he’s a character).

What You Actually Need (Or Sink-Wash Workarounds)

Waffle iron (No iron? Try a stovetop grill pan, I did it once—waffle shapes not so much, but the taste’s still there.)
Mixing bowls, whisk or fork
Grater (always lose mine, so sometimes just use a knife and chop cheese small-ish)

Cornbread Waffle Bites with Smoked Gouda and Honey

How To Store Leftovers (Good Luck With That)

You can store extras in an airtight container in the fridge for up to two days. Just reheat in a toaster oven and they crisp right up. But, honestly, in my house it never lasts more than a day! If you find yourself with loads, you can freeze them—wrap in foil or parchment, toss in a bag, freezer city.

Here’s How I Love To Serve Them

I set out a big platter with all the bites, plus a mini pitcher of honey and a bowl of chili for dipping. Sometimes, if I'm feeling classic, just a cup of hot coffee and nothing else. My youngest insists on extra honey, which occasionally ends up in her hair (not an ingredient, but she’s four). For parties, I stick little toothpicks in each one and they vanish, so I guess that's a win.

Stuff I Wish I’d Known (AKA My Pro Tips)

Wait until the waffle iron actually tells you it’s heated. I once rushed this step and regretted it because—soggy centers, ew.
Cut the cheese small or the bites won't hold together; one time I left huge hunks and they sort of exploded apart. Still tasty, surprisingly.
Cleaning the iron right away saves so much time later. Or just close the lid and forget about it until the next morning... (not recommended, by the way).

Wait, Before You Go… Some Quick FAQs

Can I make these gluten-free? Oh, for sure. I tried it with this gluten-free cornbread mix—worked fine. Might be a bit crumblier but nothing a bit more cheese can’t fix.
What if I don’t like smoked gouda? You do you. I swap in normal gouda, cheddar, or even a bit of blue cheese if I'm feeling wild (don't tell my family!).
Can I use a mini waffle iron? Yep, I actually like the Dash mini for bite-sized versions. Or use a regular one and cut ‘em up later—honestly, whatever works.
My batter looks too thick/thin, help? Add a splash of milk if thick, a tablespoon of flour if too thin. But don’t stress, waffling is pretty forgiving.
Can I make the batter ahead? Actually, I find it works better if you don’t. Mix fresh, but if you must, store it covered and add a splash of milk before cooking.

And just for fun: If you ever wonder what to do with stubborn leftover gouda, I found a neat guide over at Serious Eats—worth a look.

So there it is! Cornbread Waffle Bites with Smoked Gouda and Honey, just the way I do them—and, possibly, the way you’ll find yourself craving on a random Tuesday. Got questions? Just shout to the kitchen, that's usually where you'll find me (probably with honey stuck to my fingers).

Cornbread Waffle Bites with Smoked Gouda and Honey