Prep 5 mins
Cook 5 mins
These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it’s hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.
- Combine the dry ingredients and mix well.
- Mix the wets together.
- Combine the wet and dry.
- Mix lightly, but don’t overwork it.
- Ladle on to your griddle and cook ‘till golden brown --
- Extras freeze well and reheat in the toaster.
A fantastic recipe! Tasty, yet easy enough to try little tweaks with. First time I tried it with white self-rising corn meal (got a sweet deal at the store on a bag) and it was pretty good. Second time, I added 1 1/2 teaspoons chia seeds and 1 1/2 teaspoons amaranth to bring in some more of the texture and make it a little healthier... What a change! The yellow corn meal texture, and excellent flavor to boot!
I used all-purpose flour, "hot rize" cornmeal and added 1 teaspoon of baking powder as a previous reviewer recommended. To experiment, mild cheddar cheese was added to the batter for the final waffle. Additional cheese was sprinkled on top after cooking. Next time, I'll try pepper jack cheese or sharp cheddar. The mild cheddar wasn't strong enough to stand up to the cornbread. The recipe itself is awesome though. My father makes the greatest corncakes which are cooked in bacon grease. This is a much healthier option, they're just as tasty and less hassle too.
My sons really enjoyed these waffles! I didn't have self-rising flour so I added 1 tsp of baking powder to the recipe and used regular flour. We drizzled honey over the top of these! Yummy!