Recipe by Sudie
From the book that came with my waffle maker. I make the whole batch, then freeze any leftovers, which become a quick breakfast during the week. These taste like cornbread, so you could have them for lunch or dinner with chili on them, etc.
Top Review by Pam-I-Am
I halved the recipe using the "change serving" feature. The batter was a bit runny and I let it stand as the recipe stated. I ended up adding a little more flour to thicken. These tasted great! My husband didn't even notice the cornmeal in them until I told him. I liked that they are more dense and hearty than the typical waffle.
- 295.73 ml flour
- 177.44 ml cornmeal
- 29.58 ml sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 414.03 ml milk
- 88.74 ml vegetable oil
- 2 large eggs
Directions See How It's Made
- Place all ingredients in large mixing bowl.
- Combine until well-blended and smooth.
- Let batter sit for 5 minutes and rest.
- Pour 3/4 c.
- of batter onto waffle iron, spread with rubber spatula.
- Let batter bubble for 5-10 seconds, then close lid.
- Repeat until batter is finished.