12
Cornmeal Waffles
The crunchy yet airy texture of this waffle is matched by it’s excellent taste.
1
½
cups all purpose flour
½
cup yellow cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
½
teaspoon baking soda
2 eggs, lightly beaten
5 tablespoons vegetable oil
1 cup milk, depending on batter consistency
Makes 4-5 waffles
1. Combine all dry ingredients in a large bowl. Stir to blend well.
2. Make a well in the center of the dry ingredients. Add the eggs and oil. Slowly pour in the milk,
mixing constantly until a thick batter is obtained.
3. Preheat the WafflePro
®
Express
®
at: “
Crisp Exterior/Moist Interior
” @ Color Control between
4 and 5 or “
Uniform Texture
” @ Color Control 3
4. Pour about a level ½ of a cup waffle batter onto center of preheated waffle grid. Close the lid and
bake until signal indicates waffle is done.
5. Remove waffle and place on a wire rack for about 30 seconds then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes but their consistency may change.
If you prefer more of a cornbread style waffle, substitute more cornmeal for some of the flour in the
recipe. ½ cup of flour to 1½ cups of cornmeal is ideal. Add more milk to make a thick batter and
bake as directed.
