Cornbread Waffles with Pulled Pork

A savory twist on brunch, these crispy cornbread waffles are topped with smoky pulled pork, a drizzle of honey and maple syrup with chives and shredded cheddar.

These cornbread waffles with pulled pork bring together the best of Southern comfort and bold barbecue flavor in one irresistible dish. Crisp on the outside and tender inside, the waffles are made with a blend of cornmeal and buttermilk, optionally studded with cheddar or green onions for extra depth. They’re piled with warm, smoky pulled pork, lightly glazed with BBQ sauce. A drizzle of honey and maple syrup ties it all together with sweetness, while fresh herbs like chives or cilantro add a bright, fresh finish. Perfect for brunch, lunch, or a laid-back dinner.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

For the Waffles (makes 2 waffles)
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 tbsp sugar (optional, for subtle sweetness)
1/2 tbsp baking powder
1/4 tsp salt
1 egg
5/8 cups buttermilk (or milk + 1 tbsp lemon juice)
2 tbsp melted butter
Optional: 1/4 cup shredded cheddar or chopped green onions

For the Topping
1 cup shredded smoked pork shoulder, warmed
Fried egg (optional but fantastic)
Honey and maple syrup, for drizzling
Chopped chives or cilantro, for garnish
Shredded cheddar cheese, for garnish

Preparing the Cornbread Waffle Batter
In a mixing bowl, combine ½ cup cornmeal, ½ cup all-purpose flour, ½ tablespoon sugar (optional), ½ tablespoon baking powder, and ¼ teaspoon salt, whisking until evenly mixed. In a separate bowl, whisk together 1 egg, ⅝ cup buttermilk (or milk + 1 tablespoon lemon juice), and 2 tablespoons melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter. If using, fold in ¼ cup shredded cheddar cheese or chopped green onions for added flavor and texture.

Cooking the Waffles
Preheat your waffle iron and lightly grease it if needed. Pour the batter into the waffle iron, using enough to fill it evenly without overflowing. Close the lid and cook according to your waffle maker’s instructions, typically 3–5 minutes, until the waffles are golden brown with crisp edges. Remove and keep warm while cooking any remaining batter.

Preparing the Topping
Warm 1 cup shredded smoked pork shoulder in a small pan or microwave until heated through. If using, cook a fried egg to your preferred doneness, keeping the yolk slightly runny for the best texture and richness.

Assembling and Serving
Place the cornbread waffles on a plate and top with the warm smoked pork shoulder. Add the fried egg on top if desired, then drizzle with honey and maple syrup for a sweet-savory balance. Finish with a sprinkle of chopped chives or cilantro and shredded cheddar cheese before serving immediately while hot.