This isn't your average waffle! Made with Chook Chicken Salt, it's the perfect base for chicken and waffles or as a sweet-and-savory breakfast with plenty of maple syrup.

About 7 waffles

Active Prep: 15 min
Cook: 35 min

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 3 Tbsp. Chook Salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup granulated sugar
  • 1 3/4 cups buttermilk
  • 2 eggs
  • 6 Tbsp. melted butter

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In a large bowl, whisk flour, cornmeal, sugar, Chook Salt, baking powder, and baking soda. In a separate bowl, whisk buttermilk, eggs, and melted butter. Add wet ingredients to dry and stir just until combined (some lumps in the batter are okay). Let mixture sit for 10 min. while waffle iron preheats. For each 8-inch waffle, cook about 1/2 cup batter on medium-high heat for 4 to 5 min., or until golden brown and crisp. Alternatively, cook according to your specific waffle maker's instructions. Lay cooked waffles on a baking sheet with a wire rack and hold in a 250-degree oven to keep warm until ready to serve.


Make breakfast or dinner special by serving these waffles with Maple Fried Chicken and Chook Honey Butter. For leftover waffles, let cool completely and place in a zip top bag. Freeze and reheat in a toaster or oven until warm and crisp. 



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