CORNBREAD WAFFLES
Make and share this Cornbread Waffles recipe from Food.com.
Provided by Kozmic Blues
Categories Breakfast
Time 15m
Yield 8 waffles
Number Of Ingredients 8
Steps:
- Preheat waffle iron.
- Measure milk in large measuring cup, add vinegar and set aside to curdle.
- In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
- Make well in center and add milk mixture and oil.
- Mix until smooth.
- Cook waffles according to waffle iron directions!
Nutrition Facts : Calories 225.1, Fat 7.8, SaturatedFat 0.6, Sodium 289.9, Carbohydrate 36.2, Fiber 2.1, Sugar 6.4, Protein 3.5
WAFFLE IRON CORNBREAD
This is a different spin on cornbread.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat and lightly grease a waffle iron according to manufacturer's instructions.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
- Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.1 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 6.5 g, Sodium 748 mg, Sugar 5.1 g
CHILI-TOPPED CORNBREAD WAFFLES
My daughter inspired this cornbread waffles recipe. Everyone in my family loves chili except her, so we had an idea-cornbread waffles topped with chili and all the fixings! It was a hit. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.
Nutrition Facts : Calories 464 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 796mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.
CORNMEAL SOURDOUGH WAFFLES
Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 14 waffles
Number Of Ingredients 12
Steps:
- Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
- Next morning, while waffle iron is preheating, beat egg whites until stiff.
- Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
- Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
- Place on wire racks to cool completely before packaging and freezing.
- To reheat, toast in toaster oven to desired degree of crispness.
- Please note that the cook time does not reflect the overnight proofing of the batter.
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- Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
- While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
- Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
- Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
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