Description
Sweet cornmeal waffles made with buttermilk.
Perfect for a lazy weekend brunch.
Ingredients
Units
Scale
- 1 cups (237 ml) AP flour
- 0.5 cups (118 ml) cornmeal
- 2 Tbsp sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp cinnamon
- 0.5 tsp salt
- 1.5 cups (355 ml) buttermilk
- 2 eggs
- 2 Tbsp butter
- 1 tsp vanilla
Instructions
- Preheat your waffle iron (spray with non-stick spray if needed).
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the buttermilk, eggs, butter, and vanilla.
- Pour wet ingredients over the dry and whisk just until combined.
- Pour batter into the center of the iron (amount will depend on type and size of iron), close, and cook until golden and crisp (approximately 3 minutes).
- Keep waffles warm in a 200°F (93°C) oven while you finish the batter.
- Serve with your favorite toppings.
Notes
- For a richer flavor, use freshly ground cornmeal.
- If your buttermilk is thick, thin it slightly with a splash of milk before adding.
- Store leftover waffles in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50