"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crisp Cornmeal Waffles Recipe

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This recipe for Crisp Cornmeal Waffles, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Madden
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 cup cornmeal
1/2 cup cornstarch
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 cup canola oil
2 large eggs, separated
1 Tbsp. sugar

Directions:
Directions:
Heat oven to 200 degrees. Mix flour, cornmeal, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and oil in a large pyrex measuring cup; whisk in egg yolks and set aside.
Place egg whites in bowl. Beat to almost soft peaks. Sprinkle in sugar and beat until whites are firm and glossy.
Pour buttermilk mixture into flour mixture and whisk gently to combine. Add egg whites to batter in dollops and fold in gently with a spatula.
Add batter to hot waffle iron (1/2 to 2/3 cup for a round waffle maker) and cook until golden. Set cooked waffles on warm oven rack. They may sit on rack for 30 to 45 minutes--the longer they sit the crispier they get.

Number Of Servings:
Number Of Servings:
8 7 1/2 round waffles, l4 41/2 inch square waffles.

 

 

 

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