Perfect for Easter Brunch, these crisp, savoury, cornmeal waffles are loaded with sharp cheddar, green onions, and just enough jalapeño for a little kick… but the real flavour starts with Grimm's Old Fashioned Ham Half.
We sliced it, gave it a quick sear to bring out that natural smoky richness, then folded it right into the batter so you get those savoury pockets in every bite. And because one layer isn't enough, we served more on the side.
Finished with maple syrup and chives for the perfect sweet and tangy balance, this is the kind of brunch that doesn't last long once it hits the table.
If you're planning your Easter menu, this is a good place to start.
This cornmeal waffles recipe was created in partnership with Grimm's Fine Foods. Opinions in this post are my own.
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Why We Love This Recipe
- Texture Contrast: The medium-grind cornmeal creates a crisp, golden exterior while the buttermilk keeps the inside tender.
- Balanced Heat: The jalapeño provides a fresh kick that cuts through the richness of the ham and aged cheddar.
- Make-Ahead Friendly: These waffles hold their structural integrity perfectly, making them ideal for freezing and reheating.
- Protein Packed: Unlike sweet waffles, the ham and eggs in this batter make for a truly satisfying, filling meal.
Ingredients
Dry Ingredients
- All-purpose flour
- Yellow cornmeal, medium grind
- Baking powder
- Kosher salt
- Black pepper
Wet Ingredients
- Full-fat buttermilk
- Large eggs
- Unsalted butter, melted and cooled
- Neutral oil
Fold-Ins
- Grimm's Old-Fashioned Ham
- Aged cheddar
- Green onions
- Jalapeño
See the recipe card below for quantities.
➡Pro Tip: The standard Grimm's Old-Fashioned Ham is 700 g. Use 200 g diced for the batter, then thinly slice and pan-fry the remaining ham to serve on side with the waffles. This adds a beautiful protein-rich finish and ensures you use the whole package!
➡Pro Tip: Pre-shredded cheese is coated in anti-caking agents like potato starch or cellulose. These additives can prevent the cheese from melting smoothly into the batter and can sometimes lead to a gummy texture. Grating your own aged cheddar ensures a superior melt and a much better flavour profile.
Instructions
Prepare the Ham
Pat the ham completely dry with a paper towel. Heat a dry skillet over medium heat and sear the ham for 1½ to 2 minutes per side until lightly caramelized. Do not overcook or make it crispy. Let it cool completely, then dice into ¼ inch cubes.
Mix the Batter
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and oil until smooth. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until combined. A few small lumps are perfectly fine.
Fold and Rest
Gently fold in the diced ham, grated cheddar, jalapeños, and green onions. Cover the bowl with a clean tea towel and let the batter rest at room temperature for 15 to 30 minutes. This step hydrates the cornmeal, thickens the batter and helps create a more even, tender interior.
Preheat and Prep
Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
Cook the Waffles
Depending on your preference, you can choose one of these two methods for a square waffle iron:
- The “Rustic” Round Look: Scoop approximately ¼ cup (60 ml) of batter into the centre of each of the four 4½ inch square sections. Don’t spread the batter; let the waffle maker create a beautiful, freehand artisanal shape with uneven, crispy edges.
- The Full Square Look: Scoop approximately ¾ cup (180 ml) of batter into each of the four 4½ inch square sections, spreading it slightly toward the corners. This will yield a thick, uniform Belgian waffle that fills the entire plate.
Close the lid and cook for 5 to 6 minutes. You'll know they're done when the steam has mostly stopped, and the waffles are a deep golden brown.
Repeat with the remaining batter, lightly re-oiling the plates between batches if needed.
➡Pro Tip: Avoid opening the waffle iron too early, as this can cause tearing and uneven cooking.
Keep Them Crispy
Place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottoms from getting soggy while you finish the rest of the batter.
Do not stack or cover, as this will trap steam and soften the exterior. Waffles can be held for up to 25 minutes.
Serving Suggestions & Extra Tips
The Grimm's “Double Ham” Finish: Since a standard Grimm's Old-Fashioned Ham is 700 g, you'll have plenty of ham remaining after dicing the 200 g needed for the batter. Slice that extra ham into thin slices and pan-fry them in a dry skillet over medium-high heat until the edges are beautifully caramelized. Drape these warm, smoky slices beside your hot waffles, serve with hard-boiled eggs and fruit for a professional, “Grand Brunch” presentation.
The Savoury-Sweet Flip: If you love that classic sweet and salty combination, try a drizzle of hot honey or pure maple syrup over the fried ham and cornmeal waffle. The sweetness perfectly highlights the natural honey-cured notes of the ham and the sharp cheddar.
A Bright & Fresh Finish: For a lighter touch, top your waffles with a generous sprinkle of fresh chives and a dollop of whipped herb butter or sour cream. Adding a side of fresh seasonal fruit provides a bright contrast that balances the richness of the aged cheese and savoury cornmeal.
The Breakfast Stack: To make this a truly hearty meal, top each waffle with a crispy fried egg and a light drizzle of maple syrup. The runny yolk acts as a natural sauce that soaks into the cornmeal pockets beautifully.
Tips, Substitutions & Storage
- Substitutions: If you don’t have buttermilk, add 1 tablespoon of lemon juice to 2 cups of whole milk and let it sit for 5 minutes. You can substitute the ham with cooked, crumbled bacon if preferred.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: These freeze beautifully! Freeze in a single layer on a baking sheet, then transfer to a freezer bag.
- Reheating: Skip the microwave. Reheat in a toaster or a 350°F (175°C) oven for 5 minutes to restore that signature crunch.
FAQ
A: Yes, you certainly can! While you won’t get those deep, dramatic pockets, the batter will work perfectly in a standard thin waffle iron. Just keep an eye on the cook time, as thinner waffles generally cook faster than the 5 to 6 minutes required for a thick Belgian style.
Love these savory cornmeal waffles? Try these recipes next:
- Puff Pastry Breakfast Tarts with Pesto, Prosciutto & Feta
- Make Ahead Croissant Breakfast Casserole
- Savoury French Toast Casserole
- Heirloom Tomato & Pearl Onion Quiche
📖 Recipe
Crispy Cornmeal Waffles with Ham and Cheddar
Equipment
- 1 Belgian Waffle Maker A regular waffle maker will work, but the timing will be different.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour 220 g
- 1¼ cups yellow cornmeal, medium grind 200 g
- 3 teaspoons baking powder 12 g
- ¾ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Wet Ingredients
- 2 cups full-fat buttermilk, room temperature 480 ml
- 3 large eggs room temperature
- ½ cup unsalted butter, melted and cooled 113 g
- 1 tablespoon avocado neutral oil (avocado, canola or grapeseed) 15 ml
Fold-Ins
- 200 g Grimm's Old-Fashioned Ham diced small (See notes – Pro Tip #1)
- 1 cup aged cheddar 110 g, freshly grated (See notes – Pro Tip #2)
- ⅓ cup green onions thinly sliced
- 1 medium jalapeño finely minced (approx. 3 tablespoons)
Instructions
Prepare the Ham
- Pat the ham completely dry with a paper towel. Heat a dry skillet over medium heat and sear the ham for 1½ to 2 minutes per side until lightly caramelized. Do not overcook or make it crispy. Let it cool completely, then dice into ¼ inch cubes.
Mix the Batter
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and oil until smooth. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until combined. A few small lumps are perfectly fine.
Fold and Rest
- Gently fold in the diced ham, grated cheddar, jalapeños, and green onions. Cover the bowl with a clean tea towel and let the batter rest at room temperature for 15 to 30 minutes. This step hydrates the cornmeal, thickens the batter and helps create a more even, tender interior.
Preheat and Prep
- Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
Cook the Waffles
- Depending on your preference, you can choose one of these two methods for a square waffle iron:
- The "Rustic" Round Look: Scoop approximately ¼ cup (60 ml) of batter into the centre of each of the four 4½ inch square sections. Don't spread the batter; let the waffle maker create a beautiful, freehand artisanal shape with uneven, crispy edges.
- The Full Square Look: Scoop approximately ¾ cup (180 ml) of batter into each of the four 4½ inch square sections, spreading it slightly toward the corners. This will yield a thick, uniform Belgian waffle that fills the entire plate.
- Close the lid and cook for 5 to 6 minutes. You'll know they're done when the steam has mostly stopped, and the waffles are a deep golden brown.
- Repeat with the remaining batter, lightly re-oiling the plates between batches if needed.
- Pro Tip: Avoid opening the waffle iron too early, as this can cause tearing and uneven cooking.
Keep Them Crispy
- Place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottoms from getting soggy while you finish the rest of the batter.
- Do not stack or cover, as this will trap steam and soften the exterior. Waffles can be held for up to 25 minutes.
Serving Suggestions & Extra Tips
- The Grimm's "Double Ham" Finish: Since a standard Grimm's Old-Fashioned Ham is 700 g, you'll have plenty of ham remaining after dicing the 200 g needed for the batter. Slice that extra ham into thin slices and pan-fry them in a dry skillet over medium-high heat until the edges are beautifully caramelized. Drape these warm, smoky slices beside your hot waffles, sprinkle with chives, serve with maple syrup, hard-boiled eggs and fruit for a professional, "Grand Brunch" presentation.
- The Savoury-Sweet Flip: If you love that classic sweet and salty combination, try a drizzle of hot honey or pure maple syrup over the fried ham and cornmeal waffle. The sweetness perfectly highlights the natural honey-cured notes of the ham and the sharp cheddar.
- A Bright & Fresh Finish: For a lighter touch, top your waffles with a generous sprinkle of fresh chives and a dollop of whipped herb butter or sour cream. Adding a side of fresh seasonal fruit provides a bright contrast that balances the richness of the aged cheese and savoury cornmeal.
- The Breakfast Stack: To make this a truly hearty meal, top each waffle with a crispy fried egg and a drizzle of maple syrup. The runny yolk acts as a natural sauce that soaks into the cornmeal pockets beautifully.
💬Tried this recipe?
- We'd really appreciate a quick rating and comment. It helps others decide what to cook next, and we always enjoy hearing what you think!
Video
Notes
Tips, Substitutions & Storage
- Substitutions: If you don’t have buttermilk, add 1 tablespoon of lemon juice to 2 cups of whole milk and let it sit for 5 minutes. You can substitute the ham with cooked, crumbled bacon if preferred.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: These freeze beautifully! Freeze in a single layer on a baking sheet, then transfer to a freezer bag.
- Reheating: Skip the microwave. Reheat in a toaster or a 350°F (175°C) oven for 5 minutes to restore that signature crunch.
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