Cornmeal Sourdough Waffles

"Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
14 waffles




  • 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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  1. ManuelaBlankinship
    This one was a total flop for me. It literally glued my waffle iron shut even after I had oiled it. And the parts that I was able to scrape off tasted like sand paper.
  2. Sydney Mike
    Have always enjoyed sourdough, & that's what drew me to this recipe! And then there's the combo of whole wheat & white flours along with the cornmeal! Very, very tasty! Did freeze some just to see how that works out, & the rest were serve with a choice of either cottage cheese or vanilla yogurt AND a homemade strawberry sauce! OUTSTANDING! Thanks much for sharing the recipe! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #17]


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