Cornmeal Buttermilk Waffles

By • October 2, 2011 2 Comments

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Author Notes: Quality cornmeal is an absolute must for the success of these incredible waffles. I recommend Arrowhead Mills Yellow Cornmeal. You might be tempted by the novelty of their Blue Cornmeal. Resist temptation, and go with the basics.

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

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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
  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, and oil. Add this wet mixture to the dry.
  4. Whip egg white with sugar and vanilla 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.

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