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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Crispy Cornmeal Waffles Recipe

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This recipe for Crispy Cornmeal Waffles is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T (1/2 stick) unsalted butter
1 c. all-purpose flour
1 c. yellow cornmeal
2 tsp double-acting baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1/4 c. pure maple syrup
2 large eggs
Maple syrup for topping
Directions:
Directions:
Preheat your waffle iron. Melt the butter, reserve. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, thoroughly combine the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter.

Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/2 cup of batter onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
from daughter, Barbara: my mom made this waffle recipe for my dad for years! It is really good because the cornmeal makes it just a bit crunchy on the top. Now my dad makes it for himself and freezes the leftovers for another day!

 

 

 

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