- 1 1/2 cups cornmeal
- 1/2 cup all purpose flour (if using self rising flour decrease baking powder to 1 teaspoon and omit salt)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup canola oil
- Optional: softened butter and honey
- Heat Belgian waffle maker. (this should also work fine in a regular waffle maker too.)
- Measure corn meal, flour, baking powder, sugar, salt and baking soda together in medium size bowl; set aside.
- In large bowl beat eggs with wire whisk, then beat in buttermilk and oil.
- Add cornmeal/flour mixture; beat vigorously 30 seconds.
- Spray or grease waffle iron as needed to prevent sticking. Pour batter into heated grill and bake/grill until golden brown and indicator signals done, 3-5 minutes depending on individual appliance and setting. Serve warm with butter and honey as desired.
- Yield: 10 side servings as a bread, or 6 as a main dish waffle.
Necessity is the mother of invention. In this instance I am going into the second month of home remodeling life without a kitchen. We either eat cereal, eat out or use small kitchen appliances to cook or heat up food. When given a container of homemade chili recently, I decided to try cooking my favorite cornbread recipe in the Belgian waffle maker. Oh, yeah - it worked! Smear toasty waffle quarters with softened butter and drizzle with honey as you might regular cornbread. The thinner thickness and the waffle impressions make for a crispy dining experience. Enjoy!