• Cooking Time: 5
  • Servings: 3
  • Preparation Time: 3


I had nothing in the house for lunch, one of the last two days in

March, and wanted to make waffles. With no waffle or pancake mix

in the pantry, I decided to use a corn muffin mix. They're so good

and not only thin enough to be thin pancakes, but just as tastey

and crunchy as corn bread.


  • 1 8.5 ounces corn muffin mix
  • 1 egg
  • 2 tbsp melted butter or spread
  • 3/4 cup milk
  • 3 teaspoons cinnamon
  • 1 tsp clear vanilla


  • Heat waffle iron.
  • Combine all the first four ingredients in a mixing bowl;
  • add the remaining two, stirring them in.
  • Scoop 1/2 cup or less of batter into iron and close the
  • lid. When the light is green, lift lid and carefully remove
  • with a fork.
  • note: if you scoop too much batter into waffle iron, some will
  • ooze out, so besure to have a paper towel, under the waffle iron.

Categories: Waffle 
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