Homemade Authentic Cornmeal Waffles
Old Fashion recipe with authentic like-grandma’s touch – we have always made these for brunch guests. Extra crispy, light and crunchy, spiced with cinnamon and simply delicious – the extra effort of whipping up egg whites really brings a light waffle to the table, you’ll want seconds…and so will your guests!
Don’t forget to see bottom of directions for Chocolate or Orange Waffle how-to’s …Oh YEAH!…
- 3/4 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1-1/2 cup corn meal (yellow or white) – I prefer yellow for this recipe.
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 extra large eggs – separated (do separate eggs when they are cold – its easier)
- 1-1/4 cups whole milk
- 1/2 cup melted shortening – butter preferred – naturally naughty!
- 1-1/2 teaspoon pure vanilla extract
- ***Equipment Needed:
- Hand mixer or mix master for egg whites, big bowl, sieve, waffle iron – people needing their waffles
- Separate eggs and place egg whites into mixing bowl, set aside to let come to room temperature.
- Place all dry ingredients and spices into sieve, and sift into large bowl.
- Mix egg whites till stiff but not dry
- Beat egg yolks well, add milk and melted -but cooled down melted butter and stir till combined. (butter may slightly harden up again depending upon coldness of your milk- that’s ok)
- Place wet mixture into dry ingredients and stir till just combined.
- Place 1/3 of stiff egg whites into waffle mix to lighten up batter – mix gently.
- Add remaining stiffened egg whites to batter and fold into batter.
- Add pure vanilla extract and stir till combined.
- Pour into preheated waffle iron and cook for roughly 5 minutes
- Serve with crispy bacon or sausage and warmed syrup and maple butter to be extra naughty. (ok I am more naughty than I like to let on when it comes to butter)(and bacon)…
Even Tarzan Loves His Waffles With His Ladies…
- *****TIPS and TRICKS
- We have an old waffle iron that produces four square waffles, we usually and carefully baste it with a little butter (dip paper towels into melted butter and rub carefully the buttered paper towels over waffle irons)
- We also usually ‘throw’ the first one out…the first waffle will get into all the nook and crannies and will properly and naturally clean the waffle iron and set it up for the next and crispy waffle. (We usually give the birds our first waffle)
- Left over batter? Make the remaining waffles, once cooked, place waffles up on their ends to cool (so they don’t get soggy from any escaping steam) – I normally place them against something so they stand up. Then once completely cooled, place in ziplock bag into the freezer – great anytime in the future, simply toast up like a pop tart -on low and serve up as you would like.
- Want Blueberries Waffles? Take 1 cup of blueberries and add additional 2 tablespoons sugar to bowl with berries and stir. Add to batter.
- Want Orange Waffles? Reduce milk by 1/2 cup and substitute good orange juice and 2 teaspoons of orange zest.
- OK How ‘Bout Chocolate Waffles?!? When melting butter, add 2 unsweetened chocolate and melt together) Increase sugar to 6 tablespoons. – I would add a couple shakes of cayenne, yes cayenne if doing chocolate – it super enhances the chocolate.
Check out my many other from scratch, tried and true recipes here and at Homemade Cornmeal Waffles @ Group Recipes