Cornmeal Waffles

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.

Cornmeal Waffles

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: breakfast

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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

Instructions

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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