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Saturday, April 20, 2013

Crisp Cornmeal Waffles

I adore foods containing cornmeal: johnnycakes, corn bread, corn muffins, and the like. So I was excited to try this recipe for cornmeal waffles. Whipping the egg whites seems like a pain, and it does add time, but the recipe makes a big batch that's easy to freeze. In fact, I made these last week, and every morning I think "Should I have ____ for breakfast? Nah, I'll have waffles."


Crisp Cornmeal Waffles

Source: The Madden Family Cookbook
Yield: about eight 7-inch Belgian style waffles

1 c all-purpose flour
1 c cornmeal
1/2 c cornstarch
1 teas salt
1 teas baking powder
1/2 teas baking soda
1 1/2 c buttermilk
1/2 c milk
3/4 c vegetable oil
2 large eggs, yolks separated
1 T sugar

If you want to keep your waffles warm before serving, preheat oven to 200F. Mix flour, cornmeal, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure buttermilk, milk, and oil in a large measuring cup, or small bowl. Whisk in egg yolks and set aside.

Whip egg whites to almost soft peaks. Sprinkle in sugar and beat until whites are firm and glossy.

Pour buttermilk mixture into flour mixture and whisk until just combined. Add egg whites to batter in dollops and gently fold in with a spatula until the whites are just incorporated.

Add batter to a hot waffle iron and cook until golden brown. As each waffle finishes, you may set on a warm oven rack. Waffles can be left on the rack as long as 30-45 minutes--the longer they sit the crispier they get. 

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