Cornmeal Rye Waffles
photo by KateL
- Ready In:
- 2 cups milk
- 1 tablespoon lemon juice
- 2 eggs
- 2 teaspoons sugar
- 2 cups cornmeal
- 1 cup rye flour
- 1⁄2 cup butter, melted
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- mix milk ,butter, eggs ,cornmeal, sugar and rye together
- let rest 15 minutes for flours to soften
- add lemon juice mix
- add baking soda and baking powder
- pam the heck out of waffle iron every time these guys stick
- batter will be thick use a little less than 1/2 cup of batter and spread it out a little
- the longer you cook these the crisper they are.
Questions & Replies
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Wonderfully different, a cross between cornbread and rye bread, no wonder that this is one of the favorite recipes in the King Arthur Flour Baking Book. We each had 2 waffles (the mix made 9) and were full, thanks to the whole grains. (BTW, I used rye flour I had ground myself because I make so much rye bread.) An idea to try next time is to separate the eggs, and fold in whipped whites with the baking powder and baking soda; that should make the waffles even lighter. Made for Please Review My Recipe tag game.
They came out very well, and didn't stick nearly as much as the recipe suggested. I have two suggestions and a question. I prefer when the ingredients are listed in the order they are used. The lemon juice should be near the bottom of the list. Also, an error crept into the nutritional analysis - this is not a single serving recipe. It made about 8 waffles in our Cuisnart round waffle maker. You might scale this down... I'm not eager to eat a 2,400 calorie waffle. Also, it's not clear why the salt, baking powder and baking soda are stirred in at the end. Usually, these get sifted into the flour. Similarly, the lemon juice is usually mixed in with the milk at the beginning. I made it the way it was written and it came out great, but I am curious. Thanks, Mike
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