Last week I did a segment on AM Northwest, and I have been dying to share the recipe ever since. I know that Thanksgiving is behind us, but if you’re anything like me, you’ve got several bags of cranberries tucked away in your fridge, waiting for the perfect recipe to use up your stash. Well, you are going to want to make this stat! This cranberry compote is so good, and with the crisp cornbread waffles, it’s a fantastic combination!

Before I get to the recipe though, I have to tell you more about these cornbread waffles. They are so good! Even without the cranberry topping, they are fabulous and make a perfect Sunday morning breakfast. You can also slightly tweak the waffles, skipping the orange juice, to make them savory (with sliced scallions, thawed frozen corn and even shredded vegan cheddar!). You can also add frozen blueberries to the batter, or just serve them straight up as cornbread waffles with maple syrup. However you make them, you will love them!

A few weeks ago while I was testing the recipe, I made them straight up without the orange juice (just sub additional non-dairy milk) and without the cranberry compote. I sliced them on the diagonal and filled them with some of our Smoky Cheddar, making waffled cheese sandwiches, served up with a big bowl of soup. The waffle cheese sandwiches were unbelievably delish! I can’t stop thinking about them. They were devoured in a blink of an eye.

Also if you’re looking for a fantastic waffle iron, I cannot say enough great things about the Breviile Smart Waffle Iron!

Here is the clip from the TV segment, in case you want to see me making the waffles (and also catch a glimpse of my sweet pup Billy!). 

I hope that you enjoy the recipe as much as we do in my house! 

Print Recipe
Gluten-free + Vegan Cornbread Waffles With Cranberry Compote
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These waffles are so good and are a perfect breakfast this time of year. If you’re in a rush you can use a storebought cranberry sauce in place of the compote, or skip it all together.
Photo of gluten-free and vegan cornbread waffles with cranberry sauce
Servings
4
Ingredients
Cranberry Compote:
Waffles
Ingredients
Cranberry Compote:
Waffles
Photo of gluten-free and vegan cornbread waffles with cranberry sauce
Servings
4
Instructions
  1. Compote: In a large saucepan, combine cranberries, orange juice, sugar, pineapple and cinnamon. Bring mixture to a simmer, stirring as needed. Reduce heat slightly, and simmer partially covered, stirring occasionally, about 10-12 minutes, or until cranberries have popped and sauce has thickened up. Stir in vanilla paste. Let cool for about 30 minutes to let flavors meld.
  2. Waffles: In a medium bowl, mix together flour, cornmeal, sugar, baking powder and salt.
  3. Add the orange juice and soymilk to the flour mixture, stirring until mixed.
  4. Preheat waffle iron, and grease well (use a pastry brush and lightly coat iron with oil). Scoop batter with a 1/3 cup measure (or smaller, depending on your waffle iron), and place on iron. Close lid and cook until golden. Repeat with remaining batter.
  5. To serve, arrange waffles on 4 plates and top with a scoop of cranberry sauce and a drizzle of maple syrup or agave nectar. If desired, you can add a pat of vegan butter to hot waffles before adding the toppings.

If you give these a try, we’d love to see! Please tag us or use the hashtag #julieandkittee.

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Disclosure: some of the links in the above post may be Amazon Affiliate links. This means if you click on a link and purchase items on Amazon, we’ll receive a small affiliate commission. Regardless, we only recommend products we personally love and believe will add value to our readers. Thank you for your support! ♥♥

xo Julie & Kittee

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