Cornmeal Waffles Recipes

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CORNMEAL WAFFLES



Cornmeal Waffles image

These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.

Provided by DOE2

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup whole wheat flour
1 ½ cups cornmeal
2 ½ tablespoons white sugar
2 tablespoons baking powder
¾ teaspoon baking soda
4 egg whites
1 ¾ cups nonfat buttermilk

Steps:

  • Preheat a waffle iron, and coat with cooking spray.
  • In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
  • Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g

CORNMEAL WAFFLES



Cornmeal Waffles image

From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.

Provided by Molly53

Categories     Breakfast

Time 21m

Yield 12 waffles

Number Of Ingredients 9

2 cups cornmeal
3 cups water
2 teaspoons salt
2 tablespoons butter or 2 tablespoons shortening
4 eggs
2 cups flour
1 teaspoon baking soda
1 cup milk
1 1/4 cups buttermilk (approximate) or 1 1/4 cups sour milk (approximate)

Steps:

  • Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
  • Cool.
  • Sift flour, salt, baking soda together.
  • Beat eggs until very light and add to cornmeal mush.
  • Add sifted flour mixture alternatively with milk and stir thoroughly.
  • Add enough buttermilk or sour milk to make a thin batter.
  • Spray your waffle iron with cooking spray.
  • Bake batter in hot waffle iron until golden brown.

Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4

HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES



Harry's Roadhouse Blue Cornmeal Waffles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups blue cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 cups buttermilk
4 eggs
1/3 cup melted butter, plus more for brushing and serving
Maple syrup, for serving
Serving suggestions: sliced bananas or strawberries

Steps:

  • Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
  • Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
  • Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)

CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA



Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
1 cup fresh whole milk ricotta
1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon: Preheat the oven to 400 degrees F.
  • Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
  • Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
  • Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
  • For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
  • For the waffles: Preheat the oven to 200 degrees F.
  • Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
  • Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
  • Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
  • Put the egg whites in a medium bowl and beat until soft peaks form.
  • Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
  • Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
  • For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
  • Top each waffle with some creamy ricotta, an egg and some bacon.

CRISPY CORNMEAL-BACON WAFFLES



Crispy Cornmeal-Bacon Waffles image

Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.

Categories     Pork     Breakfast     Brunch     Christmas     Quick & Easy     Bacon     Cornmeal     Winter     Maple Syrup     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Waffle

Yield 6 servings

Number Of Ingredients 11

8 bacon slices
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
3 tablespoons pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Additional melted butter or nonstick vegetable oil spray
Additional pure maple syrup

Steps:

  • Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
  • Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
  • Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.

CRISPY CORNMEAL WAFFLES



Crispy Cornmeal Waffles image

Make and share this Crispy Cornmeal Waffles recipe from Food.com.

Provided by P48422

Categories     Breakfast

Time 8m

Yield 6 waffles

Number Of Ingredients 10

4 tablespoons unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal (preferably stoneground)
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/4 cup pure maple syrup
2 large eggs
maple syrup, for topping

Steps:

  • Preheat waffle iron.
  • Set oven on low to keep waffles warm after they are cooked.
  • Mix the dry ingredients together.
  • In another bowl, mix the all the wet ingredients together including the melted butter.
  • Pour the wet into the dry and mix just until they are combined.
  • Lightly spray your waffle iron with non-stick and pour about 1/2 c.
  • batter for each waffle.
  • Cook until browned and crisp.
  • NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

CORNMEAL WAFFLES



Cornmeal waffles image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, brunch, main course

Time 25m

Yield Four to 14 waffles, depending on the size of the waffle iron

Number Of Ingredients 10

1 cup cornmeal, preferably of a stone-ground variety
1 1/2 cups boiling water
Salt to taste, if desired
1/4 cup solid white shortening
2 eggs, separated
1 cup flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup milk
1 cup buttermilk

Steps:

  • Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
  • Beat the egg yolks and add them to the cornmeal mixture, stirring.
  • Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
  • Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 1 gram

SCALLION CORNMEAL WAFFLES



Scallion Cornmeal Waffles image

For many alumni, homecoming week at the nation's H.B.C.U.s - historically Black colleges and universities - culminates with day parties and brunches, where waffles are almost always on the menu. These crispy, savory cornmeal waffles are a weekend must-make and fancier than a pancake stack. They are also the perfect base for berry-jam fried chicken. Use full-fat buttermilk here, and feel free to swap in the oil of your choice. A citrus salad with peanuts and avocado, or crispy tofu, make a lovely accompaniment if you don't eat meat.

Provided by Nicole Taylor

Categories     brunch, dinner, lunch, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

1 cup fine white cornmeal
1/2 cup all-purpose flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1/4 teaspoon red-pepper flakes
1/4 teaspoon kosher salt
2 large eggs
1 1/3 cups full-fat buttermilk
4 scallions, trimmed and cut on an angle into 3/4-inch pieces (about 1/2 cup)
1 tablespoon extra-virgin olive oil
Nonstick cooking spray, as needed
Berry-Jam Fried Chicken (optional), maple syrup, powdered sugar, berry jam and butter, for serving

Steps:

  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
  • In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
  • Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
  • Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
  • Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

CORNMEAL WAFFLES



Cornmeal Waffles image

Provided by Brandon Wicks

Categories     Milk/Cream     Egg     Breakfast     Brunch     Low Fat     Kid-Friendly     Quick & Easy     Cornmeal     Healthy     Honey     Self     Seattle     Washington     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 12

1 1/2 cups semolina (ground wheat)
3/4 cup whole-wheat flour
1/2 cup fine cornmeal
1 tbsp plus 1 1/2 tsp baking soda
1 tbsp plus 1 1/2 tsp granulated sugar
1 tbsp plus 1 1/2 tsp brown sugar
2 egg yolks
2 1/2 cups lowfat buttermilk
3 tbsp plus 1 1/2 tsp canola oil
4 egg whites
1 cup honey (optional)
1 tsp dried lavender (optional)

Steps:

  • Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.

CORNMEAL WAFFLES WITH CHIA SEEDS



Cornmeal Waffles with Chia Seeds image

Cornmeal and chia seeds add a bit of crunch to these waffles. My family can't get enough of these light waffles. We love to make these Christmas morning and top them with crushed strawberries, whipped cream, and ground up candy canes.

Provided by darthotto

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 40m

Yield 8

Number Of Ingredients 11

2 egg whites
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon chia seeds
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon white sugar
½ teaspoon salt
2 cups buttermilk
¼ cup canola oil
2 egg yolks

Steps:

  • Preheat waffle iron according to manufacturer's instructions.
  • Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed.
  • Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 30 g, Cholesterol 53.7 mg, Fat 9.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 1.3 g, Sodium 506.4 mg, Sugar 3.9 g

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From myrecipes.com


CRISPY CORNMEAL WAFFLES | OREGONIAN RECIPES
2008-01-22 In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another bowl, thoroughly combine the buttermilk, maple syrup and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter. Lightly butter or spray the grids of your ...
From recipes.oregonlive.com


CORNMEAL WAFFLES - WAFFLE RECIPES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream. Serve hot with syrup, or fruit and whipped cream. 130 calories; protein 5.1g; carbohydrates 25.9g; fat 0.9g; cholesterol 2.2mg; sodium 305.5mg.
From worldrecipes.org


CORNMEAL BUTTERMILK WAFFLES WITH HONEY BUTTER - BETTER HOMES
Fold into the waffle batter 1/2 cup raisins or finely snipped dried fruit; 1/2 cup fresh or frozen blueberries, raspberries, or blackberries; 1/2 cup finely chopped nuts (toasted, if desired); 1/2 cup chopped banana; 1/2 cup crumbled cooked bacon; 1/2 cup shredded cheddar cheese; 1/4 cup shredded coconut; or 1/4 cup miniature semisweet chocolate pieces.
From bhg.com


EASY SAVORY CORNBREAD WAFFLES FOR DINNER - THE GINGERED WHISK
2019-05-20 Homemade frozen waffles can be easily reheated. You can reheat waffles in a traditional oven preheated to 350. Place the waffles in a single layer on a baking sheet lined with parchment paper and cover with foil. Bake for 10-15 minutes or until heated through. Frozen waffles can also be reheated in a toaster.
From thegingeredwhisk.com


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