CORNMEAL WAFFLES
From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.
Provided by Molly53
Categories Breakfast
Time 21m
Yield 12 waffles
Number Of Ingredients 9
Steps:
- Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
- Cool.
- Sift flour, salt, baking soda together.
- Beat eggs until very light and add to cornmeal mush.
- Add sifted flour mixture alternatively with milk and stir thoroughly.
- Add enough buttermilk or sour milk to make a thin batter.
- Spray your waffle iron with cooking spray.
- Bake batter in hot waffle iron until golden brown.
Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4
CORNMEAL WAFFLES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a waffle iron, and coat with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
- Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g
CORNMEAL BLENDER WAFFLES
Cornmeal just adds that extra crispness that I LOVE so much! I love these with some good quality all-fruit preserves. Yum!
Provided by TiaGem
Categories Breakfast
Time 25m
Yield 4 waffles
Number Of Ingredients 8
Steps:
- Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking).
- Place all ingredients in a blender container.
- Cover and process at med-high speed until dry ingredients are moistened.
- Do not overblend.
- Pour 1/2 cup (125 ml) batter over grids.
- Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
- Remove waffle with a fork and place on baking sheet to keep warm in the oven.
- Garnish as desired and Enjoy!
OAT AND CORNMEAL WAFFLES
These waffles are delicious, crispy and sweet. They are also nutritious. This recipe came from the Sunset Complete Vegetarian Cook Book. They are especially good with sliced fruit on top. The recipe can be altered without a problem, it is still good if the ratios are not exact.
Provided by Bruins Fan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a large bowl.
- Beat egg and add to buttermilk.
- Add egg and buttermilk to dry ingredients and mix to incorporate.
- Add cooled melted butter and mix to incorporate.
- Do not overmix.
- Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full.
- Bake until well crisped.
Nutrition Facts : Calories 531.8, Fat 20, SaturatedFat 11.3, Cholesterol 93.7, Sodium 871.7, Carbohydrate 74, Fiber 4, Sugar 17.7, Protein 14.9
CORNMEAL WAFFLES
Provided by Brandon Wicks
Categories Milk/Cream Egg Breakfast Brunch Low Fat Kid-Friendly Quick & Easy Cornmeal Healthy Honey Self Seattle Washington Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.
CORNMEAL WAFFLES
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, main course
Time 25m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 10
Steps:
- Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
- Beat the egg yolks and add them to the cornmeal mixture, stirring.
- Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 1 gram
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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