Corn grits have long been a southern staple and Grits Waffles are a new (old!) way to eat them for breakfast. This vintage recipe uses leftover prepared grits in buttermilk waffle batter.
Grits are much like the southerners who make them, which means it’s hard to pigeonhole them into any particular category. Some folks like to serve them sweetened with brown sugar, others prefer them savory with sharp cheddar. Our neighbors further south in Louisiana serve them with shrimp on top. I appreciate all of these variants.
I usually serve grits plain with mix-ins on the side so you can choose your own adventure, but my new favorite way to serve them is waffled!
Grits are great -and not gritty at all!
For those unfamiliar, grits are small broken grains of corn that are boiled on the stove top until thickened. This recipe uses day old leftover plain grits. In the waffle batter, it yields a crisp exterior and sweet corn flavor inside. No leftover grits? The shortest distance between you and Buttermilk Grits Waffles is with quick cooking grits. Five minutes is all the time it takes to stir up a creamy potful. Let them cool to room temperature before using in the recipe. The grits are stirred into buttermilk waffle batter and sweetened just a touch with sorghum syrup or molasses.
The batter is cooked in a Belgian waffle maker. You’ll get the unmistakable texture of creamy cooked grits with each bite.
Whipped cream and fresh berries are always welcome to a grits waffle party!
Some of my other favorite toppings are vanilla yogurt and pure maple syrup (of course!). But just like buttermilk biscuits, you can put just about anything you’d like on top.
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.
Buttermilk Grits Waffles
- Belgian waffle iron
- 1 1/3 cups flour
- 3 1/2 teaspoons baking powder
- 2 eggs
- 1 1/2 cups buttermilk
- 1 cup prepared grits cold or at room temperature
- 2 tablespoons sorghum syrup or molasses
- 5 tablespoons butter melted
- Extra butter maple syrup, whipped cream and fresh berries for serving
- Preheat Belgian waffle iron according to manufacturer’s instructions.
- Whisk together flour and baking powder in large bowl. Add eggs, buttermilk, grits and sorghum syrup. Whisk together until thoroughly combined. Add melted butter and mix until well incorporated.
- Grease waffle iron with butter and pour scant 3/4 cup of waffle batter onto iron. Cook about 5 minutes, or according to manufacturer’s cooking instructions. The waffle is done when exterior is light golden brown and crisp.
- Serve immediately topped with butter, maple syrup, whipped cream and fresh berries. See recipe notes for a favorite southern topping – Peach-Bourbon Sauce.