Elote-Style Cornbread Waffles with a Fried Egg

Elote-Style Cornbread Waffles with a Fried Egg | Kailley's Kitchen

If there’s one thing I can’t live without, it’s weekend brunch. Not because of the hair-of-the-dog Bloodies and Mimosas, but because of the perfect blend of sweet and savory eats and the “anything goes” mentality. Want a burger with a side of hash browns? Done. Pancakes, beer, and a coleslaw? Why the Hell not? Whether you lean toward breakfast, lunch, or some sort of combination of both, no one’s there to judge you… and that, my friends, is a beautiful thing.

Enter: These game-changing elote-style cornbread waffles topped with (duh) an egg.

Egg-topped foods are super trendy right now, and while I usually try not to get too wrapped up in the food trend du jour, I’m all over this one. Burgers, steak tartare, Lyonnaise salad, you name it– if there’s a runny yolk for me to slide my fork through, I’M THERE.

For these waffles, the egg provides just the right amount of richness to take the dish entirely over the top. Add in some Sriracha-spiked spicy mayo, lime, Cotija cheese, and some fresh cilantro (the makings for elote, or Mexican grilled corn), and you’ll want for nothing more (except for, perhaps, something tequila-soaked to wash it all down).

Elote-Style Cornbread Waffles with a Fried Egg

Elote-Style Waffles with a Fried Egg | Kailley's Kitchen

Elote-Style Cornbread Waffles with a Fried Egg | Kailley's KitchenElote-Style Waffles with a Fried Egg | Kailley's Kitchen

Elote-Style Cornbread Waffles with a Fried Egg

Prep Time: 15 minutes

Yield: Makes about 5 10" waffles

Elote-Style Cornbread Waffles with a Fried Egg


    For the waffles:
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 heaping Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 Tablespoons chives, minced
  • Topping:
  • 1 cup mayonnaise
  • 2 garlic cloves, minced
  • Juice from 1/2 a lime
  • Pinch cayenne pepper
  • Pinch paprika
  • 2 drops Sriracha
  • 5 large eggs, fried (yolks should be runny)
  • 1 cup crumbled Cotija cheese
  • Chopped cilantro for garnish


  1. Preheat a waffle iron (I used a 10" round iron)
  2. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and oil
  3. In a separate medium-sized mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda, and salt
  4. Pour wet ingredients into dry and whisk until fully incorporated
  5. Gently fold minced chives into batter
  6. Spray both sides of waffle iron with non-stick cooking spray
  7. Pour batter into waffle iron and cook on medium setting
  8. To make mayo topping, combine mayo, garlic, lime juice, cayenne, paprika, and Sriracha in a small bowl and mix until smooth
  9. Drizzle waffles with mayo topping and top each waffle (batter should make 4-5 large waffles) with a fried egg and sprinkle with cheese and cilantro

*Recipe adapted from King Arthur Flour


  1. says

    I find myself saying it quite often, but I really do need to invest in a waffle maker. I love your kicked-up savory version…I would love waking up to this. xo, Catherine


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