Crisp and fluffy cornmeal waffles.
These waffles have have all the trappings of a great cornbread: buttermilk, honey, butter, and cornmeal. Masa harina is also included for extra corn flavor. They cook beautifully in a waffle iron until crispy on the outside and fluffy on the inside. Choosing what to top them with may be the most difficult part. They would be delicious with just butter and maple syrup. Or perhaps a compote of strawberries (or whatever fruit you like) simmered with sugar, lemon zest, and lemon juice. Savory toppings like smoked salmon or fried chicken would be excellent too. Any leftover can be refrigerated or frozen—toast them up during the week to bring a little weekend fun to your weekdays.
Cornbread Waffles
I am always excited to dust the waffle iron for a little weekend fun and these cornbread waffles are the perfect excuse to do just that. Made with buttermilk, honey, cornmeal for a bit of crunch, and masa harina for extra corn flavor, these are both fluffy and crisp to combine the best of what waffles and cornbread have to offer.
Ingredients
- 76 grams (½ cup) medium ground cornmeal
- 64 grams (½ cup) masa harina
- 95 grams (⅔ cup) all-purpose flour
- 6 grams (1½ tsp) baking powder
- 3 grams (½ tsp) baking soda
- 6 grams (1 tsp) table salt
- 85 grams (6 tbsp) butter melted
- 300 grams (1¼ cup) buttermilk
- 1 large egg
- 42 grams (2 tbsp) honey
Instructions
- Preheat waffle iron. In a large bowl whisk together cornmeal flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl combine melted butter, buttermilk, egg, and honey. Whisk together until smooth and everything is completely incorporated.
- Make a well in the center of the dry ingredient mixture. Pour wet ingredient mixture into well and then stir with a wooden spoon or rubber spatula until just combined (it’s better to leave the batter a little lumpy).
- When waffle iron is ready grease with nonstick spray and ladle in batter. Cook until browned and crispy.
