Total Time
Prep 20 mins
Cook 20 mins

Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast.

Ingredients Nutrition


  1. Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
  2. Next morning, while waffle iron is preheating, beat egg whites until stiff.
  3. Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
  4. Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
  5. Place on wire racks to cool completely before packaging and freezing.
  6. To reheat, toast in toaster oven to desired degree of crispness.
  7. Please note that the cook time does not reflect the overnight proofing of the batter.
Most Helpful

This one was a total flop for me. It literally glued my waffle iron shut even after I had oiled it. And the parts that I was able to scrape off tasted like sand paper.

ManuelaBlankinship August 23, 2012

Have always enjoyed sourdough, & that's what drew me to this recipe! And then there's the combo of whole wheat & white flours along with the cornmeal! Very, very tasty! Did freeze some just to see how that works out, & the rest were serve with a choice of either cottage cheese or vanilla yogurt AND a homemade strawberry sauce! OUTSTANDING! Thanks much for sharing the recipe! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #17]

Sydney Mike June 02, 2008