Already have an account?
Get back to the
Breakfast Recipes

Cornmeal Waffles

Baking mix and canned pie filling make it easy.


6 - 6 serving

Total Time

Cook Time


  • 2 c. Bisquick baking mix
  • 1/2 c. stone-ground yellow cornmeal
  • 1/3 c. sugar
  • 1/8 tsp. salt
  • 1 c. milk
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 c. canned cherry pie filling
  • 1/4 c. maple syrup
  • 1 1/2 c. sweetened whipped cream


Heat oven to lowest setting. Place rack on rimmed baking sheet. Coat waffle maker with cooking spray; heat according to manufacturers’ directions.

Meanwhile, in bowl, mix baking mix, cornmeal, sugar, and salt. Stir in milk, eggs, and vanilla until just blended. In batches, bake waffles until steaming stops, about 5 min. Transfer to baking sheet; place in oven to keep warm. In small pot, mix pie filling and syrup; warm over medium-low heat. Serve waffles topped with whipped cream and pie filling mixture.

This recipe originally appeared in our print magazine.

Discover More in American Cuisine
Leftovers Have Never Tasted So Good — Ranch BLT Chicken Salad Sandwich Recipe
Zucchini Ribbon Pasta with Bacon Recipe Is a Lightened-Up Take on Carbonara — Perfect for Summer
eggs baked in butternut squash on a tray
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
smooth apple butter in a glass jar next to toast and apples
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.