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
CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES
I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!
Provided by Kizzikate
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
- To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
- Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.
SPICY CHIPOTLE FRIED CHICKEN & CORNBREAD WAFFLE SLIDERS
The ultimate marriage between sweet and spicy, Tabasco Chicken and Waffle Sliders are Southern comfort at its finest! Steeped in a Spicy Tabasco Chipotle marinade, dredged in seasoned flour, fried to golden-brown perfection and coated in a maple-spiced butter, this fried chicken is on a whole other level. All of that goodness is sandwiched between sweet, fluffy cornmeal waffles!
Provided by Jocelyn Delk Adams
Categories Breakfast Main Course
Time 7h30m
Number Of Ingredients 28
Steps:
- Add buttermilk, chipotle peppers, Tabasco sauce, Worcheshire sauce, salt and pepper to a heavy duty blender or food processor and process until smooth.
- Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.
- When ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, Italian seasoning, black pepper and cayenne to a plastic bag and shake together until combined.
- Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
- Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.
- Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
- Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don't overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165 degrees.
- Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.
- To make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
- In a large bowl, whisk together all ingredients until just combined.
- Grease the grids of your waffle iron then spoon in batter according to the manufacturer's instructions then bake until crisp and golden brown. Separate the waffles into four sections/quarters based on the waffle grid. Each waffle will make two complete sliders (2 waffle quarters).
- Add completed waffles to a preheated oven just so they stay warm while you make the rest.
- Whisk together together butter, brown sugar, maple syrup, Tabasco sauce and cayenne pepper until well mixed. Chill in the refrigerator, for about 30 minutes. Form into a roll using parchment paper and serve over chicken and waffle sliders.
- Brush or spread maple butter over the top of chicken allowing it to melt down over it and glisten. Add maple butter to the bottom waffle as well allowing it to melt down.
- Next sandwich the chicken between two waffle quarters. Serve with extra Tabasco and Maple Syrup.
Nutrition Facts : Calories 618 kcal, Carbohydrate 65 g, Protein 34 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 143 mg, Sodium 1837 mg, Fiber 4 g, Sugar 22 g, ServingSize 1 serving
CRISPY CORNMEAL WAFFLES
Make and share this Crispy Cornmeal Waffles recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 8m
Yield 6 waffles
Number Of Ingredients 10
Steps:
- Preheat waffle iron.
- Set oven on low to keep waffles warm after they are cooked.
- Mix the dry ingredients together.
- In another bowl, mix the all the wet ingredients together including the melted butter.
- Pour the wet into the dry and mix just until they are combined.
- Lightly spray your waffle iron with non-stick and pour about 1/2 c.
- batter for each waffle.
- Cook until browned and crisp.
- NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
CORNMEAL WAFFLES
You won't believe how delicious these cornmeal waffles are until you try them for yourself. The bacon adds an extra boost of flavor that makes it impossible to stop eating!
Provided by Maike
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Bake the bacon for 15-20 minutes at 400º Fahrenheit . Set aside. Once cool, crumble bacon.
- Melt butter and set aside.
- Whisk buttermilk, eggs, maple syrup, and lightly cooled melted butter in a large bowl until well combined.
- Add cornmeal, flour, baking powder, and baking soda and beat until just combined. Don't overmix. Fold in the crumbled bacon. If desired reserve some bacon bits for garnish.
- Ladle the batter into a hot, greased waffle maker and bake until crisp. About 5 minutes.*
- Transfer cornmeal waffles onto a plate, serve with the remaining bacon bits, and drizzle with maple syrup.
Nutrition Facts : Calories 448 kcal, Carbohydrate 46 g, Protein 13 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 108 mg, Sodium 440 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
CORNMEAL WAFFLES WITH BLACKBERRY SYRUP
These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven-restoring them to fluffy perfection!
Provided by Vallery Lomas
Categories main-dish
Time 50m
Yield 4 servings (7 to 8 waffles)
Number Of Ingredients 15
Steps:
- For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
- Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
- For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
- Serve the waffles with the warm blackberry syrup.
BUTTERMILK CORNMEAL WAFFLES
*Update - When I posted this recipe I hadn't tried them yet. Since then I have made them a couple of times. In addition to the posted ingredients I like to add 1/2 cup wheat germ, and 1 T vanilla (1 also add whole eggs instead of just egg whites.) They freeze really well. My Mom gave me this recipe but I'm not sure from where... with all the changes, it's mine now!
Provided by kittycatmom
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.
Nutrition Facts : Calories 176.9, Fat 4.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 700.2, Carbohydrate 26.8, Fiber 1.2, Sugar 3.2, Protein 6.9
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