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.
Cornmeal wafflesPrint Pin
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1 and 1/2 cups skim milk
- 1/3 cup canola oil
- 1 and 1/2 cups cornmeal
- 3 heaping tablespoons 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 cornmeal waffles with your preferred topping. Fruit-flavored yogurt and applesauce for added sweetness are great with them, I tell you. :)