Esta es una exhibición prevé de cómo se va ver la receta de 'Cornbread Waffles' imprimido.

Receta Cornbread Waffles
by Salad Foodie

Cornbread Waffles

Necessity is the mother of invention. In this instance I am going into the second month of home remodeling life without a kitchen. We either eat cereal, eat out or use small kitchen appliances to cook or heat up food. When given a container of homemade chili recently, I decided to try cooking my favorite cornbread recipe in the Belgian waffle maker. Oh, yeah - it worked! Smear toasty waffle quarters with softened butter and drizzle with honey as you might regular cornbread. The thinner thickness and the waffle impressions make for a crispy dining experience. Enjoy!

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Southern/soul food
Tiempo para Cocinar: Raciónes: 10

Va Bien Con: Butter and honey, soups and chili

Ingredientes

  • 1 1/2 cups cornmeal
  • 1/2 cup all purpose flour (if using self rising flour decrease baking powder to 1 teaspoon and omit salt)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup canola oil
  • Optional: softened butter and honey

Direcciones

  1. Heat Belgian waffle maker (this should also work fine in a regular waffle maker.)
  2. Measure corn meal, flour, baking powder, sugar, salt and baking soda together in medium size bowl; set aside.
  3. In large bowl beat eggs with wire whisk, then beat in buttermilk and oil.
  4. Add cornmeal/flour mixture; beat vigorously 30 seconds.
  5. Spray or grease waffle iron as needed to prevent sticking. Pour batter into heated grill and bake/grill until golden brown and indicator signals done, 3-5 minutes depending on individual appliance and setting. Serve warm with butter and honey as desired.
  6. Yield: 10 side servings as a bread, or 6 as a main dish waffle.