shadeofgray
I know the human being and the fish can coexist peacefully
foodI bought a "previously owned" waffle iron at a "Habitat" resale store near Folly Beach, SC this winter (wonderful store, by the way). This recipe for cornmeal waffles is the primary reason I bought it. I finally tried out the recipe this morning...better late than never. The waffles were worth the wait and the $3 for the waffle iron.
These are delicious and actually crispy. Since the waffle iron is cheap I don't get even cooking, but they still were good. And who wants to pay $100 for a waffle iron? (Let me know, if you did.) I used a tad less milk than the recipe calls for, and the batter was thin. If you don't have buttermilk you can add vinegar, cream of tartar, or yogurt to whole milk--see "substitutions" in your cookbook if you have one. I had skim milk, so I added a little extra butter to the milk. And I halved the salt because I don't stock unsalted butter. Seems I never have exactly what is called for...sounds like a metaphor. But I digress.
Crispy Cornmeal Waffles
4 T (1/2 stick) unsalted butter) 1/2 t baking soda
1 cup all -purpose flour 1/4 t salt
1 cup yellow cornmeal (preferably stone ground) 2 cups buttermilk
2 teaspoons double acting baking powder 1/4 cup maple syrup
2 large eggs maple syrup for topping
Preheat waffle iron. If you want to hold finished waffles until serving, preheat your oven to 200.
Melt the butter; reserve. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, thoroughly combine the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter.
Lightly butter or spray the grids of your iron. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1/2 c batter (or amount recommended by your waffler’s manufacturer) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep them in a single layer directly on a rack in the preheated oven..(I use cake cooling racks)...this keeps them crisp.
Serve with sweetened fresh orange segments (I used canned mandarin oranges, drained).
These are delicious and actually crispy. Since the waffle iron is cheap I don't get even cooking, but they still were good. And who wants to pay $100 for a waffle iron? (Let me know, if you did.) I used a tad less milk than the recipe calls for, and the batter was thin. If you don't have buttermilk you can add vinegar, cream of tartar, or yogurt to whole milk--see "substitutions" in your cookbook if you have one. I had skim milk, so I added a little extra butter to the milk. And I halved the salt because I don't stock unsalted butter. Seems I never have exactly what is called for...sounds like a metaphor. But I digress.
Crispy Cornmeal Waffles
4 T (1/2 stick) unsalted butter) 1/2 t baking soda
1 cup all -purpose flour 1/4 t salt
1 cup yellow cornmeal (preferably stone ground) 2 cups buttermilk
2 teaspoons double acting baking powder 1/4 cup maple syrup
2 large eggs maple syrup for topping
Preheat waffle iron. If you want to hold finished waffles until serving, preheat your oven to 200.
Melt the butter; reserve. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, thoroughly combine the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter.
Lightly butter or spray the grids of your iron. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1/2 c batter (or amount recommended by your waffler’s manufacturer) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep them in a single layer directly on a rack in the preheated oven..(I use cake cooling racks)...this keeps them crisp.
Serve with sweetened fresh orange segments (I used canned mandarin oranges, drained).
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