Cornmeal Waffles

Cornmeal adds a delicious crunch to waffles. These are a great option for more savory toppings.

Buttermilk can be substituted in place of the milk and vinegar.

Cornmeal Waffles
CORNMEAL WAFFLES

2 cups milk
2 Tbsp apple cider vinegar
2 eggs
5 Tbsp unsalted butter, melted
1 cup flour
1 1/3 cups yellow cornmeal, stone ground
2 tsp baking powder
1 tsp baking soda
1 1/2 Tbsp sugar

Measure vinegar into a 2 cup measuring cup and add enough milk to total 2 cups. Set aside for at least 5 minutes.

Beat the eggs with an electric mixer until lightened, foamy, and approximately doubled in volume. Add milk mixture and melted butter, whisking to combine.

In a separate bowl, combine dry ingredients. Stir into the wet ingredients until well combined. Allow to rest for 10 minutes so cornmeal can soften.

Cook in waffle iron until golden brown.

Waffles can be kept warm on a cooling rack in a 250F oven for 30 minutes.

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One thought on “Cornmeal Waffles

  1. Pingback: Cornmeal Dinner Rolls | Cooking Is My Sport

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