My kids brought some of these cornmeal waffles to school and, as usual, classmates asked for a taste. Then, they complained that the waffles were bland. Not surprising, really, and quite a pity too that this generation defines waffles by Starbucks standard — loaded with whipped cream and syrup. I enjoy my waffles that way too but not all the time. In fact, waffles for me are more of a filling breakfast item rather than a pacifier for a craving for something sweet and rich.
My cornmeal waffles recipe is a modification of one the recipes in the pamphlet that came with my waffle iron. For more details about cornmeal, please see an earlier entry on cornmeal in Pinoy Cook.
Makes 12 waffles.
Ingredients:
1 c. of all-purpose flour
1/2 c. of white sugar
3 tsps. of baking powder
3/4 tsp. of salt
2 ggs
1-1/2 c. of skim milk
1/3 c. canola oil
1-1/2 c. cornmeal
3 heaping tbsps. of applesauce
Prepare the waffle iron according to manufacturer’s instructions. In my case, that means brushing with oil and preheating.
Dump all the ingredients in a large mixing bowl and mix just until blended.
Pour 1-1/2 to 2 c. of batter into the center of the waffle iron and close. Cook until no steam escapes.
Serve the waffles with your preferred topping. Fruit-flavored yogurt and applesauce for added sweetness are great with them, I tell you. 
