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    You are in: Home / Recipes / Cornmeal Rye Waffles Recipe
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    Cornmeal Rye Waffles

    Cornmeal Rye Waffles. Photo by KateL

    1/2 Photos of Cornmeal Rye Waffles

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Dienia B.'s Note:

    adapted from king arthurs flour site and kt made blog if you dont want to add sugar honey or real maple syrup works well also

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    My Private Note




    Units: US | Metric


    1. 1
      mix milk ,butter, eggs ,cornmeal, sugar and rye together
    2. 2
      let rest 15 minutes for flours to soften
    3. 3
      add lemon juice mix
    4. 4
      add baking soda and baking powder
    5. 5
      pam the heck out of waffle iron every time these guys stick
    6. 6
      batter will be thick use a little less than 1/2 cup of batter and spread it out a little
    7. 7
      the longer you cook these the crisper they are.

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    Ratings & Reviews:

    • on March 22, 2014


      Wonderfully different, a cross between cornbread and rye bread, no wonder that this is one of the favorite recipes in the King Arthur Flour Baking Book. We each had 2 waffles (the mix made 9) and were full, thanks to the whole grains. (BTW, I used rye flour I had ground myself because I make so much rye bread.) An idea to try next time is to separate the eggs, and fold in whipped whites with the baking powder and baking soda; that should make the waffles even lighter. Made for Please Review My Recipe tag game.

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    Nutritional Facts for Cornmeal Rye Waffles

    Serving Size: 1 (1106 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2558.3
    Calories from Fat 1168
    Total Fat 129.7 g
    Saturated Fat 73.9 g
    Cholesterol 684.3 mg
    Sodium 5297.5 mg
    Total Carbohydrate 304.1 g
    Dietary Fiber 29.9 g
    Sugars 11.8 g
    Protein 60.5 g

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