Cornbread waffles seem to be a good breakfast for us lately.
Today's recipe comes from the back of my cornmeal bag. It's actually a recipe for muffins, but I just cut the flour down to 1/2 cup and it looked like a pretty good consistency for waffles. I also used 1/2 buttermilk and 1/2 whole milk. The waffles are not very doughy, a little grainy, but I think I'm ok with that. I think next time I will use vegetable oil to see if that will help increase the crispiness.
1. Melt butter. Cool slightly. Whisk in 1 egg at a time.
2. Add 1/4 cup of sugar.