Makes about five 7-inch round waffles
This waffle recipe is very good and quite versatile. Serve for breakfast with your favorite fruit or syrup, or switch things up and make them savory for a quick dinner. The cornmeal flavor works very well with chicken and waffles, which is in the similar and related recipes links.
You can alter the amounts of the flour and cornmeal either way depending on how much flavor you want, as long as you use a total of two cups. If you use more cornmeal, you might need to add a little more milk. Start with less milk if using more flour.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 5 tablespoons butter, preferably unsalted, melted and cooled
- 1 cup milk, more or less as needed (can use reduced fat)
Similar and Related Recipes
Whole Wheat Waffles
Pennsylvania Dutch Chicken and Waffles
Whole Wheat Buttermilk Pancakes
Additional Yeast and Quick Bread Recipes
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt until well blended. Add the eggs and butter. Gradually add the milk, mixing well until a thick batter is formed.
Prepare your waffle iron according to the manufacturer's directions and make the waffles. Serve them as they are finished or, if necessary, keep them warm in a preheated 300° F oven on a wire rack set over a baking sheet.
Notes: A thick batter means that it should pour slowly from a spoon or scoop, as you might envision lava streaming down the sides of a volcano. For a sweeter waffle, more sugar can be added. Do not hesitate to add some dried herbs to the batter if serving as a savory dish.