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  • Cornbread Waffles

    1 vote
    Cornbread Waffles
    Prep: 15 min Cook: 15 min Servings: 10
    by Salad Foodie
    406 recipes
    >
    Necessity is the mother of invention. In this instance I am going into the second month of home remodeling life without a kitchen. We either eat cereal, eat out or use small kitchen appliances to cook or heat up food. When given a container of homemade chili recently, I decided to try cooking my favorite cornbread recipe in the Belgian waffle maker. Oh, yeah - it worked! Smear toasty waffle quarters with softened butter and drizzle with honey as you might regular cornbread. The thinner thickness and the waffle impressions make for a crispy dining experience. Enjoy!

    Ingredients

    • 1 1/2 cups cornmeal
    • 1/2 cup all purpose flour (if using self rising flour decrease baking powder to 1 teaspoon and omit salt)
    • 2 teaspoons baking powder
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 large eggs
    • 1 1/2 cups buttermilk
    • 1/4 cup canola oil
    • Optional: softened butter and honey

    Directions

    1. Heat Belgian waffle maker (this should also work fine in a regular waffle maker.)
    2. Measure corn meal, flour, baking powder, sugar, salt and baking soda together in medium size bowl; set aside.
    3. In large bowl beat eggs with wire whisk, then beat in buttermilk and oil.
    4. Add cornmeal/flour mixture; beat vigorously 30 seconds.
    5. Spray or grease waffle iron as needed to prevent sticking. Pour batter into heated grill and bake/grill until golden brown and indicator signals done, 3-5 minutes depending on individual appliance and setting. Serve warm with butter and honey as desired.
    6. Yield: 10 side servings as a bread, or 6 as a main dish waffle.

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