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 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
SOURDOUGH WAFFLES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
- Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
- Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
- Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.
CORN WAFFLES
Steps:
- Gather the ingredients.
- Preheat the oven to 200 F - this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron .
- Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
- In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
- In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
- Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.
- Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
- When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.
- To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 50 g, Cholesterol 88 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 14 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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 @MakeItYours
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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