Cornmeal Waffle Batter
Cornmeal waffles incorporate cornmeal for a hearty texture and a subtly sweet corn flavor. The waffles have a pleasant crunch and golden color.
š½ļø Makes 4
Ingredients
| 1 cup | 240 ml | all-purpose flour |
| 1 cup | 240 ml | cornmeal |
| 1Ā½ tsp | 7.5 ml | baking powder |
| 1/2 tsp | 2.5 ml | baking soda |
| 1 tsp | 5 ml | salt |
| 1 | large egg, separated | |
| 2 tsp | 10 ml | granulated sugar |
| 1Ā¾ cup | 420 ml | buttermilk |
| 1/4 cup | 60 ml | butter, melted, or vegetable oil |
| for greasing | nonstick cooking spray |
Instructions
Cornmeal waffles incorporate cornmeal for a hearty texture and a subtly sweet corn flavor. The waffles have a pleasant crunch and golden color.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and 1 tsp salt.
- In a medium bowl, whisk together the egg yolks, sugar, buttermilk and butter until blended. Pour over flour mixture and stir just until smooth.
- In another medium bowl, using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form.
- Fold one-third of the egg whites into the batter until blended. Then gently fold in the remaining egg whites just until no white streaks remain.
- Continue with the stuffed waffle recipe of choice.
Makes 3 to 4 stuffed waffles.
Tips:
- If making and serving more than one stuffed waffle, preheat oven to 200Ā°F. Transfer cooked waffle to a wire rack on a baking sheet. Keep warm in oven until all waffles are cooked.
- Leftover waffle batter can be refrigerated in an airtight container for up to 3 days. The batter can be frozen in an airtight container for up to 3 months.