Recipes in Rotation: Buttermilk Cornmeal Waffles
Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.
Today’s recipe is a Buttermilk Cornmeal Waffles
I have a couple of favorite waffle recipes, but since I really like crispy waffles, this is the one I usually turn to first. The addition of cornmeal lends a lot of flavor, but also a lot of crunch to the waffles. Since they are so crispy, they also re-heat really well in the toaster even after being frozen. The recipe makes a fairly good-sized batch of waffles, so I usually end up with 4-6 to freeze even after we enjoy our breakfast.
Buttermilk Cornmeal 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.
* First discovered via Gourmet Magazine
Previously in Recipes in Rotation:
- Douglas’ Secret Christmas Chili
- No Fuss Focaccia Bread
- Turkey curry with potatoes and sweet potatoes
- Potato Soup with Add-ins
- Taco meat seasoning for ground turkey
- Mild Taco Sauce in the style of Taco Bell
- Gnocchi Au Gratin Orleans from Emeril Lagassé