If you love a good Southern comfort meal but want something a little more fun, these cornbread waffles and chicken are about to be your new go-to. You get that crispy, golden chicken paired with warm, slightly sweet cornbread waffles that soak up every bit of flavor.
Chicken and waffles are a Southern classic but making it from scratch can feel like a lot with deep-frying chicken, prepping a buttermilk marinade, and making homemade waffles.
As a Southern dietitian and mom, I'm always looking for meals that feel a little special without turning dinner into a whole production, and this one hits that sweet spot. It's perfect for weekend brunch, game day, or even a "let's switch things up" kind of weeknight.
If you love easy breakfast options, be sure to try my ham and cheese egg bites or protein pancake sausage muffins for more delicious ideas!
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Why You'll Love This Recipe
- Fun twist on a Southern classic: You still get that chicken and waffles combo, but the cornbread adds extra flavor and texture.
- Perfect for brunch or dinner: This works just as well for a slow weekend brunch as it does for a quick, comforting dinner.
- Feels special without being complicated: Simple ingredients, straightforward steps, and it tastes like you put in way more effort than you did.
Ingredients
This cornbread waffles recipe is made with pantry staples and freezer-friendly ingredients.
- Jiffy cornbread mix: A convenient base that keeps these waffles easy while still giving you that classic Southern cornbread flavor.
- Large eggs: Help bind the batter together and create a light, fluffy texture in the waffles.
- Milk: Adds moisture to the batter so the inside stays soft and tender (you can use any milk you have on hand).
- Melted butter: Brings richness and that classic buttery cornbread flavor that makes these feel a little extra special.
- Vegetable oil: Helps create that crispy, golden-brown exterior that holds up perfectly to toppings.
- Frozen chicken nuggets: A simple shortcut that keeps this recipe weeknight-friendly. I like using Just Bare Chicken Nuggets since they're made with real chicken and crisp up really well in the oven or air fryer!
See the recipe card for the full list of ingredients and measurements.
Substitutions & Variations
This recipe is super flexible, so feel free to mix things up based on what you have on hand!
- If you love spice, add a little black pepper, garlic powder, cayenne, or hot sauce to the cornmeal mixture for extra kick.
- If you prefer a richer, tangier flavor, swap regular milk for buttermilk.
- If you have leftover rotisserie chicken, used instead of nuggets for a shredded chicken and waffles twist.
- If you love savory flavors, skip the sugar in the batter and serve with lime juice, Mexican crema, or a drizzle of hot honey.
How to Make Cornbread Waffles and Chicken
Here's how to make cornbread waffles and chicken in just a few easy steps!
Step 1: Heat your waffle iron to medium-high heat and lightly grease it with nonstick cooking spray.
Step 2: In a large bowl, combine Jiffy cornbread mix, eggs, milk, and vegetable oil. Stir until just combined making sure to not overmix!
Step 3: Pour batter into the waffle maker, close the lid, and cook for about 2-3 minutes, or until the waffles are golden brown and crisp.
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Step 4: While the waffles cook, place the chicken nuggets on a rimmed baking sheet and bake or air-fry them according to package instructions.
Step 5: Top the cornbread waffles with crispy chicken nuggets and drizzle with maple syrup, hot sauce, or sour cream.
Tips for the Best Cornbread Waffles and Chicken
To get the perfect waffles with just the right amount of chew, keep these tips in mind!
- Using a mini waffle iron creates crispy, fluffy waffles that are the perfect size for stacking.
- Always preheat your waffle maker before adding the waffle batter to get an even golden brown color.
- Don't overfill the waffle maker! Use about ¼ cup of batter per waffle in a mini waffle iron to prevent overflowing and making a mess!
- For extra-crispy chicken nuggets, air fry instead of baking and make sure they're spaced out in a single layer for the best texture.
- Serve waffles immediately after cooking or keep them warm on a wire rack over a rimmed baking sheet in a low oven.
Storage
If you have leftovers, here's how to keep them fresh and crispy!
- Leftovers: Store leftover waffles in the fridge in an airtight container for up to 3 days so they stay fresh and easy to reheat.
- Freezer: Freeze cornbread waffles in a single layer first, then transfer to a freezer bag to prevent sticking and store for up to 2 months.
- Reheating: Reheat waffles in the toaster or air fryer to bring back that crispy texture, or use the oven at medium heat if you're warming a larger batch.
FAQ
Yes, you can make them ahead and reheat in the toaster or air fryer to bring back that crispy texture.
Classic maple syrup, hot sauce, sour cream, or honey butter all work beautifully!
Yes! Use a gluten-free cornbread mix and gluten-free chicken tenders or rotisserie chicken.
Absolutely! You can swap the nuggets for chicken tenders or rotisserie chicken, add a dollop of Greek yogurt or sour cream on top, or stir shredded cheddar cheese into the cornbread batter for a heartier waffle.
More Recipes You'll Love!
Looking for delicious brunch recipes like this? Try these:
Cornbread Waffles and Chicken
Ingredients
- Nonstick cooking spray
- 1 package Jiffy Cornbread Mix
- 1 tbsp sugar
- 1 large egg
- ⅔ cup milk
- 1 tablespoon vegetable oil
- 24 chicken nuggets frozen
Instructions
- Heat your waffle iron to medium-high heat and lightly grease it with nonstick cooking spray.
- In a large bowl, combine Jiffy cornbread mix, sugar, eggs, milk, and vegetable oil. Stir until just combined-don't overmix!
- Pour batter into the waffle maker, close the lid, and cook for about 2-3 minutes, or until the waffles are golden brown and crisp.
- While the waffles cook, place the chicken nuggets on a rimmed baking sheet and bake or air-fry them according to package instructions.
- Top the cornbread waffles with crispy chicken nuggets and drizzle with maple syrup, hot sauce, or sour cream.
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