Wednesday, April 9, 2014

Cornbread waffles

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.

3. Whisk in 1 cup of cornmeal.

4. Whisk in 1/2 cup buttermilk and 1/2 cup whole milk.

5. Add 3 teaspoons for baking powder and...

1/2 cup of AP flour.

6.  Whisk until combined.

7. Add 2 big scoops into the waffle iron.  Cook until brown and crispy.

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