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Home > Food, Photos-Photography, Recipe > Food: Buttermilk Cornmeal Waffles

Food: Buttermilk Cornmeal Waffles

February 5th, 2012

One of my favorite waffle recipes. I made these for breakfast this morning

These Cornmeal Buttermilk Waffles puff up nicely and have a great crispy crunch.

Crispy Cornmeal Waffles

 

Buttermilk Cornmeal Waffles
Adapted slightly from Gourmet

Yield: About 16 waffles

1 cup sifted all-purpose flour (sift before measuring)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
2 cups well-shaken buttermilk
6 tablespoons vegetable oil plus additional oil for brushing waffle iron

Accompaniment: pure maple syrup

Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.

In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.

Preheat a waffle iron and preheat oven to 200 °F.

Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.

Serve waffles with syrup.

 

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