Like Multigrain Waffles, this recipe is adapted from a Thomas Keller original. Inexplicably, the original recipe leaves out eggs, which I’ve added back in, along with a few other twists.

If you make these in a Belgian waffle maker, you’ll only get about 8 individual squares from one batch. An ordinary waffle iron will yield more waffles, but they’ll be thinner and less puffy.

Steps

1. Lightly brush the waffle iron with the oil. Preheat the iron. If making waffles for a crowd, preheat the oven to 200 degrees.
2. In a large mixing bowl, whisk together the flours, baking powder, baking soda, sugar, and 1 teaspoon of the salt.
3. In a medium saucepan, whisk together the remaining ½ teaspoon salt with the cornmeal and the water. Over medium heat and whisking steadily, bring the mixture to a simmer. Cook for about five minutes, until the cornmeal is cooked and is pulling away from the sides of the pot. (Melt the butter while the cornmeal is cooking.)
4. Remove from the heat and immediately whisk in the melted butter, yogurt, milk, vanilla extract, and beaten eggs. Scrape into the large mixing bowl and mix well.
5. When the iron is hot, use a measuring cup (⅓ cup or ½ cup) to scoop, pour, and spread the batter around the iron. Cook until golden-brown and crispy, about 5 minutes or so depending on the iron.
6. Serve immediately, or put the finished waffles in the warm oven to keep warm and crispy until you’re ready to serve them.