Ingredients
- ⅓ cup FlourWhole What
- 1 ½ cups CornmealYellow
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Tablepoons Sugar
- 2 cups Buttermilk
- ¼ cup OilI like Sunflower oil
- 2 Large eggs
Directions
Texan Yellow Corn Waffles, anyone? I made a batch of waffles today. As a matter of fact, they were my first corn waffles ever. Surprisingly, I have never seen any corn waffles on any menu at any restaurant that I have ever been to. Have no clue why. I live in the Deep South, after all! My cookbook collection is pretty large. I have seen quite a few corn waffles recipes here and there in different older cookbooks. I have always wanted to try some though never made any until the other day!
A bag of yellow cornmeal that sat on the pantry shelf for a good while was calling my name, louder and louder. Simply because I hate foodstuff that just sits on the shelf for eternity and eventually becomes one of those kitchen decorum pieces with no practical use. I am sure most people have at least a couple of those lonely looking bags of something either in their fridge or pantry. Possibly in a hard-to-reach upper shelf in that top kitchen cabinet. Does it not sound familiar to you?
Let me tell you about these delicious yellow corn waffles that I made!
I found a recipe that was simply named Corn Waffles in a vintage Cook ‘Em Horns, the Quickbook cookbook published by University of Texas (1986). The cookbook is very good; it’s pretty rare as well. I am sure that this recipe is much, much older than just 30-plus years old! Corn has always been an American primary food staple.
I adapted this yellow corn recipe by using whole wheat flour instead of all-purpose, increased the number of eggs, and baking powder instead of baking soda. The original recipe did not specify which cornmeal to be used, white or yellow. So I settled on yellow cornmeal as it tastes more earthy and authentic to me.
I am in love with my Cuisinart WAF-200 4-Slice Belgian Waffle Maker – Silver
, but I am sure that any waffle maker will do, as long as you spray the griddle with cooking oil between baking yellow corn waffles, or any waffles, really! Mine turned out to have nice fluffy texture, very fulfilling and plain delicious! On top of that, they are cheap to make and can be served with a bunch of different toppings. What not to like?! And if you want something differently special for your afternoon coffee, try making these awesome Apple Butter Hand Pies from 1950s! I am sure that you’re gonna love them as much as I do!
How do YOU make your favorite waffles? Do you have a favorite CORN WAFFLES recipe? What’s your secret? Share in the comments!
Steps
1 Done | Preheat waffle maker on Setting #3 for golden brown waffles. Spray the waffle griddles with cooking oil spray. In a medium bowl, combine all dry ingredients. Stir them with a whisk for even distribution and set aside. In a separate medium bowl, combine all liquid ingredients. Add the liquids to the dry mix. Stir until just blended. |
2 Done | Pour about ¾ cup of batter onto the bottom waffle griddle. Spread batter with an oiled spatula to keep batter ¼ inch away from the edge of the griddle. Cover with the top griddle and bake until golden brown. Serve with butter and syrup or any other topping of your liking. Enjoy! |
