Cornmeal Waffles

  • 2 eggs
  • 2-1/4 cups buttermilk
  • 1/2 cup butter or margarine, melted
  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Mix the eggs and buttermilk together until well combined, set aside.  Combine the dry ingredients into a large bowl until well mixed.  Add in the melted butter and the egg milk mixture.  Mix until just combined.  Do not overmix or the waffles will be tough.

Scoop about 1/3 cup of the batter at a time onto a hot waffle iron that has been well coated with a neutral oil with a high smoke point. Cook until the waffle is done and has a crispy exterior.

Serve hot with your favorite topping.  I like to use the waffles as a companion to my baked chicken fingers for a spin on Southern Chicken and Waffles, topped with spicy Maple Mustard syrup.

Maple Mustard Syrup

1 cup Maple syrup

2 Tablespoons Dijon Mustard

Hot sauce to taste

Combine and serve warm over cornmeal waffles