Cornmeal Sourdough Waffles

Recipe by PaulaG
READY IN: 40mins
YIELD: 14 waffles
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
  • Next morning, while waffle iron is preheating, beat egg whites until stiff.
  • Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
  • Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
  • Place on wire racks to cool completely before packaging and freezing.
  • To reheat, toast in toaster oven to desired degree of crispness.
  • Please note that the cook time does not reflect the overnight proofing of the batter.
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