Crisp Cornmeal Waffles

Delicious! From the Dinner Doctor cookbook.

• Ready In: 30 mins
• Yields: 6 6 inch waffles

Ingredients

• 1  cup biscuit mix
• 1  cup  self-rising cornmeal mix
• 1 1⁄4 cups buttermilk
• 2  eggs
• 2  tablespoons  vegetable oil

Directions

1. Preheat waffle iron. Mist top and bottom of the interior with cooking spray. Preheat the oven to 250 degrees F to keep waffles warm until ready to serve.
2. Place the biscuit mix, cornmeal mix, buttermilk, eggs, and oil in a large mixing bowl and stir until the eggs are well incorporated. Ladle about 1/2 cup of the batter onto the hot waffle iron, spreading it our so that it almost but does not entirely cover the bottom. Close the lid and cook the waffles for 2 to 3 minutes or until the light comes on to indicate that the waffle is done. The waffle is fully cooked when it does not stick to the top or bottom of the iron and has a light brown color. Using a fork, transfer the waffle to a heatproof plate and place it in the oven to keep warm. Repeat with the remaining waffles.
3. Serve with your favorite sweet or savory toppings!