Cornmeal Waffles

These buttermilk cornmeal waffles are everything you'd want them to be -- light and crisp, with plenty of texture and a pleasant corn flavor. Try them for breakfast with butter and syrup... or for brinner with fried chicken and cream gravy.

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Cornmeal Waffles
adapted from Gourmet magazine

1 ¼ cup white whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp sugar
1/2 teaspoon salt
3 large eggs
2 cups buttermilk
5 T butter, melted and cooled OR 1/3 c vegetable oil

Sift flour, cornmeal, baking powder, baking soda, sugar, and salt together in a large bowl.

In another bowl whisk together eggs, buttermilk, and 3 T oil. Add to flour mixture and whisk just until combined. (Very important, do not overmix. Waffle batter should be slightly lumpy.)

Meanwhile, Preheat your waffle iron and turn your oven to 200°F.

When waffle iron is preheated, oil lightly. Spoon batter into prepared waffle iron, spreading evenly, and cook according to manufacturer's instructions.


Talita said...

Looks delish! Waffles is yummy!

Anonymous said...

I made these waffles today with blue cornmeal and dried organic blueberries. They were delicious! Thanks for the recipe.

rcakewalk said...

I know what's for breakfast in a few hours. And my little, picky Boy-O loves any kind of grain as long as it's in a muffin, pancake or waffle, so I won't be eating alone!

JO said...

hmm -- favorite way to eat waffles brings back childhood memory of Thanksgiving Day parade watching (on tv) and mom making waffles with strawberries and whipped topping!