Recipe by mollypaul
From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.
Top Review by Larawithoutau
These were really good. A little more involved than "regular" one bowl waffles and it makes A LOT. I served them with chicken & gravy that I made from a rotisserie chicken (Amish PA Dutch style). The corn flavor really came through. I accidentally forgot to cook the "mush" in a double boiler and ended up adding 2T of oil at the end (forgot to put the shortening in too, I was on a roll); they still turned out great. These are a nice savory alternative and accompanied well with the chicken & gravy waffles we have for dinner once in a while. Thanks for sharing!
- 2 cups cornmeal
- 3 cups water
- 2 teaspoons salt
- 2 tablespoons butter or 2 tablespoons shortening
- 4 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup milk
- 1 1⁄4 cups buttermilk (approximate) or 1 1⁄4 cups sour milk (approximate)
Directions See How It's Made
- Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
- Sift flour, salt, baking soda together.
- Beat eggs until very light and add to cornmeal mush.
- Add sifted flour mixture alternatively with milk and stir thoroughly.
- Add enough buttermilk or sour milk to make a thin batter.
- Spray your waffle iron with cooking spray.
- Bake batter in hot waffle iron until golden brown.