Waffles make appearances at the breakfast table slightly less often than other foods, like eggs, cereals and pancakes. Perhaps this has something to do with the fact that they require a separate appliance and, unless you are fortunate enough to have a surplus of counter space, you probably have to spend some time tracking it down before you can cook. Waffles are not really any more difficult to make than any other breakfast food - and these particular waffles are easy and delicious.
The recipe comes from one I saw in Sunset magazine and called for blue cornmeal and a whipped cream topping. I replaced the whipped cream with maple syrup, which seemed more appropriate for breakfast, and used yellow cornmeal. In seconds, the batter comes together in one bowl and the waffles begin to dook in the iron. The waffles are crisp outside and moist and tender within. The cornmeal gives the a fantastic and satisfying texture.
Cornmeal Waffles
(from Sunset Magazine)
3/4 cup blue or yellow cornmeal
3/4 cup all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3 tbsp sugar
2 large eggs
1 cup buttermilk
3 tbsp melted butter
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add in eggs and buttermilk and whisk them in until well blended, then stir in the butter.
Cook in a waffle iron according to manufacturer's directions. Serve hot, with maple syrup or, if you're feeling indulgent, whipped cream.
Makes 4 servings, but it really depends on the size of your iron.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
