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Cornmeal Waffles

7/25/2011 6:27:40 PM

Tags: Faith Moser, recipe, recipes, breakfast, waffles, cornmeal

Faith MoserFaith Moser is the creator of eco ike {organic baby t’s + cookbooks full of yummy, healthy and quick recipes for kids and grown-ups}! If you want your kids to grow, live, eat & play green, visit ecoike.com.  

When you want something delicious for breakfast, try this waffle recipe! These waffles have a feather-light center, a crispy-crusty exterior, and they partner perfectly with fresh fruit or butter and maple syrup. They will give you (and your family) a good reason to get out of bed in the morning!

cornmeal waffles 


1/2 cup yellow cornmeal
1 tablespoon sugar
1/4 teaspoon salt
1 cup boiling water
1 cup buttermilk
2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter, melted

1. Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes. Remove from the heat and whisk in the buttermilk.

2. Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.

3. Beat the egg whites until stiff. Make sure that the bowl, beaters and any utensils that you're using do not have oil on them. 

4. Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.

5. Ladle 1/3 to 1/2 cup of batter into the center of a heated and greased (with oil or butter) waffle iron.

6. Close the lid and bake until steaming stops and waffle is golden brown, 2 to 5 minutes.

7. Serve immediately with room temperature butter and warm maple syrup.

Freeze extra waffles in a freezer-proof container. 



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