Cornmeal Waffles. The idea sounded so nice. After all I have made blueberry cornmeal pancakes and blueberry corn muffins. Both were delicious. Waffles were the next logical step.
I was so excited to whip these up last Saturday. Work had been busy. Lives in general were busy. I just wanted a nice, relaxing weekend morning complete with a big breakfast. I wanted waffles.
These waffles were good but very filling. Hearty is a good word to describe them. So much so that it almost felt like lunch or dinner and not breakfast. Mr. J was not a fan. I didn't think they were bad just filling and hearty :) And not super sweet. I think there is a reason why a lot of cornmeal waffles are served with fried chicken. These are those kind of waffles.
Next time maybe a bit more sugar and a little less cornmeal. I am still convinced blueberries and cornmeal make a great combination.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (makes 4 waffles)
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground cornmeal
- 1 Tbsp sugar
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/2 teaspoon baking soda
- 1 cup Greek yogurt
- 1 cup milk
- 4 large eggs, separated
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.
In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
Heat a waffle iron and cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
Serve waffles immediately as they are ready.
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