Cornmeal Buttermilk Waffles

October  2, 2011
2 Ratings
Author Notes

Quality cornmeal is an absolute must for the success of these incredible waffles. I recommend Bob's Red Mill fine grind cornmeal, with a little medium grind mixed in for extra crunch.

You can freeze any uneaten waffles and pop them in a toaster to enjoy on days when a quick breakfast is imperative. —Jonathan Heuer

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4
  • 1/2 cup flour (white or whole wheat pastry)
  • 1/2 cup yellow cornmeal
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg, separated
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 3/8 cup oil, vegetable or canola
In This Recipe
  1. Sift together the first six ingredients and set aside. Good cornmeal will have some chunkier bits that won't go through the sifter; that's fine, just dump them in.
  2. Separate the egg.
  3. Mix together egg yolk, milk, buttermilk, vanilla and oil. Add this wet mixture to the dry.
  4. Whip egg white with sugar until you have soft peaks.
  5. Gently fold egg whites into the mixture until evenly distributed.
  6. Add batter to preheated waffle iron, and cook until done.

See what other Food52ers are saying.

  • luvcookbooks
  • Julie Ruhlin
    Julie Ruhlin
  • rebeck
  • Jonathan Heuer
    Jonathan Heuer