Breakfast for dinner is one of my favorite dinners. Waffles were on the menu, but I didn’t want another buttermilk waffle. Enter the cornmeal waffle. Would it taste like a breakfast corn muffin? Hearty like cornbread you would eat with chili? I was hoping for something in between. I wanted my cornmeal waffle to still have that hearty corn flavor, but somehow be light and fluffy.
The recipe I found called for buttermilk, which I knew I didn’t have, but creating a substitute wouldn’t be a problem. You can just add a little lemon juice and voila! A great buttermilk substitute. I was all set to make the cornmeal waffles until I opened the fridge and saw that I didn’t have any milk! Omg, now what?!? All I had was half and half and sour cream.Can you guess what I did? Yup, I combined the half and half with the sour cream. Turns out that I only had about 1 ½ cups of half and half, so I added enough sour cream to make up the difference. But that only got me to 2 cups, so I added water to the rest. I mixed it all together and hoped for the best. I knew that between the fat in the half and half and sour cream I could get away with a little water. At least I hoped I could get away with it! It occurred to me that this would be the perfect time to buy powdered buttermilk. It’s something that I always meant to buy, but kept forgetting to while at the market.
Whelp, the cornmeal waffles turned out just fine! They were fluffy, yet hearty at the same time. I did hope that there would be a smidge more corn flavor, but I was still happy with them. We ate ours with a little strawberry syrup, which was delicious. I froze a couple to have for breakfast on the weekend. I think I will make a blueberry compote for the second batch.
- 1 1/3 cups fine stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 ½ tablespoons light brown sugar
- 1 ¾ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs (separated)
- 2 1/3 cups buttermilk (at room temperature)
- 6 tablespoons unsalted butter (melted and cooled slightly)
Preheat your waffle iron. Preheat the oven to 200°F.
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt and baking soda until well combined. In a medium bowl, whisk the egg yolks and buttermilk until combined. Gradually whisk in the butter.
Pour the liquid ingredients into the dry ingredients and whisk gently just until the batter is evenly moistened. It’s fine if some small lumps remain. The batter will be quite thick.
In a clean dry bowl of an electric mixer or hand mixer, beat the egg whites until they hold soft peaks. Using a rubber spatula, slide the beaten whites onto the batter and gently fold them in.
Pour a ½ cup (approximately) of the batter (or the waffle manufacturer’s recommended amount) into the waffle iron. Close the lid and bake the waffle to the desired doneness.
Remove the waffle it on the wire rack and slide the baking sheet into the oven to keep the waffle warm. Bake the remaining batter, serve warm with your favorite syrup or preserves.
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