Saturday, September 10, 2005

Crispy Cornbread Waffles

I almost always make cornbread in a cast iron skillet, as I especially like the way the edges crisp up. If you do too, this is a waffle for you. It's not thick like a Belgium waffle but quite light and delicate and best of all VERY crispy, tasting like the best bits of cast iron cooking.

Crispy Cornbread Waffles


1 cup Yellow Cornmeal
½ cup plus one and a half to two Tablespoons All Purpose Flour (use two if you use an extra large egg, if you use a large egg, use one and half to get the right consistency of batter).
1 teaspoon Salt
1 Tablespoon Baking Powder
2 cups Kefir (remaining Kefir is great to make smoothies with fresh fruit)
1 extra large egg
1 1/2 to 2 teaspoons wild honey (I didn't measure, just put in a little spoonful)
½ teaspoon Baking Soda
3 Tablespoons melted lard
1 Tablespoon melted butter (NOT margarine)
1/8 teaspoon Penzeys Mexican vanilla

In one bowl mix flour, cornmeal, salt and baking powder (please check the expiration dates on the baking powder and soda, using expired ones will affect the results of most recipes).

In another bowl, whisk egg. Add in baking soda and stir. Stir in Kefir. The mixture will look light and foamy.

Add liquid to dry ingredients until combined. Stir in melted lard/butter mixture and vanilla, stirring gently.

Cook the waffles according to the waffle iron recommendations until the waffles are lightly golden and crispy. (You may need to grease the waffle iron to prevent the waffles from sticking.)

Serve immediately with syrup, honey, bacon and more butter. Leftovers may be frozen for toaster waffles another morning. Makes enough waffles for 3-4 people and recipe cuts in half easily (just use a small egg).

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