cornmeal waffles

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Cornmeal Waffles

By , from the Culinate Kitchen collection
Serves 2 to 4

Introduction

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.

Ingredients

~ Canola oil or other neutral-flavored oil, for greasing the iron
cups unbleached all-purpose flour
½ cup whole-wheat pastry flour
1 Tbsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
tsp. kosher salt, divided
½ cup yellow cornmeal (use either fine- or medium-ground cornmeal, not coarse-ground)
1 cup water
6 oz. (1½ sticks) unsalted butter, melted
cup plain yogurt (any kind is fine, but whole milk is best)
1 cup milk (any kind is fine, but whole milk is best)
½ tsp. vanilla extract
2 eggs, beaten

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.

Notes

These waffles are excellent served with fresh sliced strawberries and sweetened whipped cream, or with Nutella chocolate-hazelnut spread.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice