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.
- 473.18 ml cornmeal
- 709.77 ml water
- 9.85 ml salt
- 29.58 ml butter or 29.58 ml shortening
- 4 eggs
- 473.18 ml flour
- 4.92 ml baking soda
- 236.59 ml milk
- 295.73 ml buttermilk (approximate) or 295.73 ml sour milk (approximate)
- 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.
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!
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.