Cornmeal Waffles

Breakfast waffles with a twist.

All happiness depends on a leisurely breakfast.
~John Gunther

On Sunday mornings, my family loves to have a special breakfast.  It gives us time to talk about our week, read the paper with an extra cup of coffee and eat delicious food.

There is nothing better than hot waffles, melting butter and fragrant maple syrup dripping down the stack.  I prefer US grade A dark amber syrup. It is stronger and has a more intense maple flavor than the medium amber syrup.

Place the dry ingredients into a large bowl.  Bob’s Red Mill carries a great line of grains that is widely available in most food markets.  His medium grind cornmeal has just the right amount of finely ground meal as well as small bits of the whole corn kernel (the germ).

Beat together the eggs and the milk.  Melt the butter.  Add the milk mixture into the dry ingredients and stir until there are no lumps.  Don’t over mix in order to avoid developing the gluten.  Fold in the melted butter.

Ladle batter onto the preheated waffle iron.  Cook until the iron beeps.

Garnishing Suggestions:

• Fresh fruit topping
• Warmed blueberries in maple syrup
• Whipped cream

Note: If you have any waffles left over, the best way to reheat them is in a toaster. Microwaving will toughen them, the oven dries them out and wrapped waffles in the oven will steam and get soggy.

Try these waffles with: Super Sunday Chili

Cornmeal Waffles Recipe

By Patricia Rio Published: January 29, 2013

• Cornmeal Waffles

  • 4.50 / 5 5
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  2 votes, 4.50 avg. rating (91% score)
• Yield: 5 7 (2.5 Servings)
• Prep: 15 mins
• Cook: 5 mins
• Ready In: 20 mins

Delicious breakfast waffles with medium ground cornmeal for added texture.

Ingredients

• 1.5 cups white flour
• 0.5 cup medium grind cornmeal Suggested Brand: Bob's Red Mill
• 1 tablespoon white sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs
• 1.5 cups whole or 2% milk
• 4 tablespoons melted, unsalted butter

Instructions

1. Preheat your waffle iron. Apply melted butter or cooking spray as needed.
   
2. Place all dy ingredients in a large bowl.
   
3. In a separate bowl, beat the eggs and the milk together.
   
4. Pour the milk mixture into the dry ingredients. Mix together until there are no lumps. Be careful not to over mix. Fold in the melted butter.
   
5. Allow the batter to sit for 5 minutes. This gives the cornmeal time to absorb the liquids.
   
6. Ladle the prepared batter onto the waffle iron. The amount will depend on the size of your iron. Cook until the waffle iron indicates the waffle is cooked.
   
7. Serve with desired toppings.
   

• Course: Breakfast