BUTTERMILK CORNMEAL WAFFLES
- 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.
NotesFrom 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.