What do you do with a new toy? Well, play with it, of course. That is exactly what I had to do with my new waffle iron. Actually, it is a used one I got from my mom. She is moving to a new home and taking the opportunity to get rid of things she no longer uses. One of those things was a waffle iron and I claimed it in a second. Then I went on to find a recipe for waffles I’ve never made before. Flipping through my old faithful cookbooks I spotted cornmeal buttermilk waffles. The rest is history.
I wanted the waffle iron for one reason. It makes the regular, old style, square waffles. What I mean by regular is not thick Belgian ones. My old waffle iron makes regular thickness yet round ones. The waffles I’ve made with it are great however I did miss square ones. It’s interesting as to how even the shape of food can be a factor in enjoyment.
Waffles were a Sunday morning special breakfast. It was that or pancakes. Mom would mix the batter and dad would cook them. We would sit at the table talk while waiting for them to finish. The waffle iron or electric skillet would be in the middle of the table. Getting a piping hot fresh made waffle right off the iron is a treat in itself. Butter instantly melts when spreading it on. The heat causes a sweet burst in the air as soon as syrup lands on the surface.
How are the cornmeal buttermilk waffles? It is cornbread in waffle form. Everything about cornbread is packed into them. Though the waffles are denser than cornbread. You will need plenty of butter and syrup for these waffles, maybe even some fruit and whipped cream. Even the moistest cornbread ever has a dryness aspect. It’s simply a trait of cornmeal along with its classic grittiness.
What kind of waffles do you prefer? And what flavor too? I’m thinking my next batch will have nuts, probably pecans, in it. I may try adding fruit into buttermilk sourdough waffles. Or perhaps I’ll venture in to heartier waffles with whole wheat or different grains. There are so many possibilities. Stay tuned…
Cornmeal Buttermilk Waffles
- 1 1/2 cups cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 eggs at room temperature and separated
- 3 tablespoons vegetable oil
Pre-heat waffle iron.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, egg yolks, and oil in a small bowl. Add to cornmeal mixture and stir until combined.
Beat egg whites until stiff peaks form. Gently fold egg whites into waffle batter.
Lightly spray heated waffle iron with non-stick cooking spray. Ladle and spread 1/2 batter onto waffle iron and bake according to the manufacturer's instructions. Repeat with remaining batter.
Serve waffles immediately or keep warm on a rack in the oven on the lowest heat setting.
Serve with your favorite waffle toppings and sides.
Cornmeal Buttermilk Waffles are a southern twist to regular waffles. They have the classic texture and flavor of cornbread to enjoy for breakfast.
Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (no longer in print).