Best Corny Oatmeal Waffles Recipes

SNUG HOLLOW'S VERY CRISP OATMEAL AND CORN WAFFLES

Steps:

• PREHEAT waffle iron to medium.
• IN A LARGE BOWL, combine oats, flour, cornmeal, brown sugar, baking powder and salt. Add eggs, cream, milk and butter, stirring to combine. Let stand for 2 minutes.
• POUR approximately 1 cup batter onto hot waffle iron. Bake until waffles cease to steam, approximately 2-3 minutes. Keep an eye on waffle iron; these waffles crisp up quickly.
• SERVE with maple syrup, yogurt, and fresh fruit on the side, if desired. I like sweetened ricotta and fresh fruit on top with the syrup.

OAT AND CORNMEAL WAFFLES

Steps:

• Mix dry ingredients in a large bowl.
• Beat egg and add to buttermilk.
• Add egg and buttermilk to dry ingredients and mix to incorporate.
• Add cooled melted butter and mix to incorporate.
• Do not overmix.
• Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full.
• Bake until well crisped.

BUTTERMILK OATMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, baking powder, and salt in a large bowl.
• Beat egg yolks in another bowl, reserving egg whites in a third bowl. Add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. Pour buttermilk mixture into flour mixture; beat until batter is blended.
• Beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. Fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half.
• Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes. Transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter.

FAMILY-FAVORITE OATMEAL WAFFLES

Steps:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

CORN MEAL AND OAT WAFFLE MIX

Steps:

• Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
• NOW WHAT?
• To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions.