Total Time
Prep 15 mins
Cook 6 mins

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.

Ingredients Nutrition


  1. Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
  2. Cool.
  3. Sift flour, salt, baking soda together.
  4. Beat eggs until very light and add to cornmeal mush.
  5. Add sifted flour mixture alternatively with milk and stir thoroughly.
  6. Add enough buttermilk or sour milk to make a thin batter.
  7. Spray your waffle iron with cooking spray.
  8. Bake batter in hot waffle iron until golden brown.
Most Helpful

Holy cow I love anything with cornmeal! These were definitely no exception. I divided this recipe in 6ths and still ended up with more than three waffles. As Paula said, the mush cooked incredibly fast, in fact no more than a couple of minutes. The color of the waffles is beautiful with a taste to match. Thanks, Molly!

Morganne May 03, 2009

These were made for Christmas Eve brunch. They are crispy on the outside with a nice chewy texture inside. The mush was cooked in less than the 10 minutes mentioned in the recipe. The mush was quick cooled by placing in an ice bath for a few minutes. Also, the ingredients list has butter but the directions only mention shortening. I used the shortening. I made only half a recipe on my Belgian waffle maker with a yield of 8 delicious waffles. The waffles were garnished with frozen strawberries and warm maple syrup.

PaulaG December 24, 2005