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.
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 cornmeal waffles with your preferred topping. Fruit-flavored yogurt and applesauce for added sweetness are great with them, I tell you. :)
Some interesting recipes with cornmeal
- Cornmeal-crusted sole with chili vinaigrette
- Yellow cornmeal pizza crust
- Indian cornmeal pudding
- Blueberry cornmeal pancakes
- Chicken pie with cornmeal crust