Cooking Classics
The Technique
Buttermilk-Cornmeal Waffles
Pantry staples make Buttermilk-Cornmeal Waffles one of the most effortless breakfast favorites come to life. Simply stir together a quick batter & portion it onto the hot iron. Cornmeal provides exceptional texture while the buttermilk offers delicious flavor. Beyond the standard maple syrup, sorghum or honey, serve the waffles with lemon curd & fresh fruit. When Sunday brunch is in order, upgrade them with poached vanilla scented pears & a quenelle Mascarpone Cream. Learn how to prepare this breakfast table classic.
Buttermilk-Cornmeal Waffles
makes 12 servings
1 1/2 cups all purpose flour
1 cup plain yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
2 cups whole buttermilk
3 eggs, lightly beaten
1/3 cup vegetable oil
Maple syrup
Preheat the waffle maker. Whisk together the flour, the cornmeal, the baking powder, the baking soda & the salt in a large bowl. Whisk together the buttermilk, the eggs & the oil. Pour it over the flour mixture & whisk gently to combine. Raise the lid & lightly grease the waffle grids with cooking spray. Pour 1/3 cup of the batter over each waffle square & spread it evenly over the grids with a small offset spatula, if necessary. Close the lid & cook 4 minutes or until the steam subsides. Remove the waffles with nylon tip tongs. Repeat with the remaining waffle batter. Keep warm in a 200 degree oven on a wire rack over a half sheet pan up to 30 minutes until ready to serve. Drizzle with maple syrup.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk-Cornmeal Waffles
Buttermilk-Cornmeal Waffles blend together rather quickly. Start with a very hot waffle iron & plan to plug in the machine 5 to 10 minutes before you begin mixing the batter in order to preheat it for the most accurate cooking results.
The Technique
Waffles can be prepared ahead & frozen in zip-top bags for surprising breakfast meals during the week. Simply pop them in the toaster to thaw & crisp. A waffle iron, a whisk & a few bowls will be needed in order to complete the task. Read through the recipe before beginning to be certain you have everything needed to prepare them. Here’s what you should know.
No. 1
The Ingredients
The Flour, The Cornmeal, The Leavening & The Salt
A few items from the cupboard will have you well on your way to making waffles. All purpose flour, cornmeal, baking powder, baking soda & regular table salt is all that is need in order to get started. You’ll have more control over the flavor if you blend your own ingredients as opposed to using self-rising items which can be to salty. Many are made with large quantities of baking powder which may react with the buttermilk to produce off flavors.
The Buttermilk, The Eggs & The Oil
Buttermilk carries the flavor foundation in the recipe so be certain to always use whole or full fat for a richer taste. The eggs bind the ingredients together. Lightly beat them before adding them to the batter to prevent over blending. Vegetable oil helps aide in producing a crisp exterior.
No. 2
The Procedure
The Waffle Iron
Start by plugging in the waffle iron & preheating it while you blend the ingredients together so that it is steamy hot when ready to cook them. Follow individual manufacturers instructions for specific questions you may have in regards to certain features as they are all a little different.
The Blending
Use a fork to lightly beat the eggs then add them to the buttermilk & the oil being certain to blend them well.
2a
Whisk together the dry ingredients in a large bowl & be certain the leavening is dispersed evenly throughout the mixture.
2b
Pour the buttermilk mixture over the flour mixture & begin blending it together using the whisk.
2c
Whisk together the ingredients just until smooth. There may be a few lumps & that’s fine. The important take away is that you do not want to over blend the batter or it will produce a tough waffle due to the development of the gluten in flour. It is ideal when preparing homemade yeast breads but not in delicate batters such as waffles & pancakes when a light, tender texture is desired.
No. 3
The Cooking
Preheat the waffle iron according to manufactures instructions. Raise the lid & lightly grease the waffle grids with cooking spray. Pour 1/3 cup of the batter over each waffle square & spread it evenly over the grids with a small offset spatula, if necessary. Close the lid & cook 4 minutes or until the steam subsides. Remove the waffles with nylon tip tongs. Repeat with the remaining waffle batter. Keep warm in a 200 degree oven on a wire rack over a half sheet pan. Serve the waffles as desired.
etc
The Breakfast Table
Learn additional pointers & how to to prepare some of your favorite early morning foods
The Basics: Bacon
How To Cook Crisp Bacon
Cooking Classics: Grits Casserole
The Basics: Stone Ground Grits
Cooking Classics: Country Ham With Red Eye Gravy
The Essential Guide To Breakfast Classics
How To Prepare Sawmill Gravy
The Tune
“Only You” The Platters
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