CORNMEAL WAFFLES

MAKES ABOUT 5 WAFFLES

This is very good and quite versatile. You can alter the amounts of the flour and cornmeal either way, as long as you use a total of 2 cups. If using more cornmeal, you will probably need a little more milk, less if using more flour.

INGREDIENTS

1 cup yellow cornmeal

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs, lightly beaten

5 tablespoons butter, melted and cooled

1 cup milk, more or less as needed

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 invision lava streaming down the sides of a volcano. For a sweeter waffle, more sugar may be added. Don't hesitate to add some dried herbs to the batter if serving as a savory dish.

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