• Cooking Time: 30 minutes
  • Servings: About 16 Waffles
  • Preparation Time: 15 minutes


From Recipes in Rotation blog series on My Word with Douglas E. Welch (http://welchwrite.com/blog/category/recipes-in-rotation/)

I have a couple of favorite waffle recipes, but since I really like crispy waffles, this is the one I usually turn to first. The addition of cornmeal lends a lot of flavor, but also a lot of crunch to the waffles. Since they are so crispy, they also re-heat really well in the toaster even after being frozen. The recipe makes a fairly good-sized batch of waffles, so I usually end up with 4-6 to freeze even after we enjoy our breakfast.


  • 1 cup sifted all-purpose flour (sift before measuring)
  • 1 cup yellow cornmeal, preferably stoneground
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups well-shaken buttermilk
  • 6 tablespoons vegetable oil plus additional oil for brushing waffle iron
  • Accompaniment: pure maple syrup


  • Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.
  • In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
  • Preheat a waffle iron and preheat oven to 200 °F.
  • Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
  • Serve waffles with syrup.

Categories: Waffle 

Author Credit: Gourmet Magazine

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