CORNMEAL BLENDER WAFFLES
Cornmeal just adds that extra crispness that I LOVE so much! I love these with some good quality all-fruit preserves. Yum!
Provided by TiaGem
Categories Breakfast
Time 25m
Yield 4 waffles
Number Of Ingredients 8
Steps:
- Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking).
- Place all ingredients in a blender container.
- Cover and process at med-high speed until dry ingredients are moistened.
- Do not overblend.
- Pour 1/2 cup (125 ml) batter over grids.
- Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
- Remove waffle with a fork and place on baking sheet to keep warm in the oven.
- Garnish as desired and Enjoy!
CORNMEAL BELGIAN WAFFLES
Treat your family to these Belgian-style waffles made with Original Bisquick® mix and cornmeal and served with rich sweet walnut maple syrup - a restaurant style breakfast or brunch dish!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
- Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 4 to 5 minutes or until steaming stops and waffles are golden brown.
- Meanwhile, in 1-quart saucepan, heat syrup, walnuts and butter to simmering over medium heat. Serve waffles with walnut syrup.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg
HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
- Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
- Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)
SCALLION CORNMEAL WAFFLES
For many alumni, homecoming week at the nation's H.B.C.U.s - historically Black colleges and universities - culminates with day parties and brunches, where waffles are almost always on the menu. These crispy, savory cornmeal waffles are a weekend must-make and fancier than a pancake stack. They are also the perfect base for berry-jam fried chicken. Use full-fat buttermilk here, and feel free to swap in the oil of your choice. A citrus salad with peanuts and avocado, or crispy tofu, make a lovely accompaniment if you don't eat meat.
Provided by Nicole Taylor
Categories brunch, dinner, lunch, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
- In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
- Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
- Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
- Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.
CORNMEAL WAFFLES
From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.
Provided by Molly53
Categories Breakfast
Time 21m
Yield 12 waffles
Number Of Ingredients 9
Steps:
- Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
- Cool.
- Sift flour, salt, baking soda together.
- Beat eggs until very light and add to cornmeal mush.
- Add sifted flour mixture alternatively with milk and stir thoroughly.
- Add enough buttermilk or sour milk to make a thin batter.
- Spray your waffle iron with cooking spray.
- Bake batter in hot waffle iron until golden brown.
Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4
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