Crisp Cornmeal Waffles Recipe

Name: Crisp Cornmeal Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; ½ cup cornstarch; 1 teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 ½ cups buttermilk; ½ cup milk; ¾ cup canola oil; 2 large eggs, yolks separated; 1 tablespoon granulated sugar

Servings: persons

1 cup all-purpose flour
1 cup cornmeal
½ cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups buttermilk
½ cup milk
¾ cup canola oil
2 large eggs, yolks separated
1 tablespoon granulated sugar

1
Heat oven to 200 degrees.
2
Mix dry ingredients in a medium bowl.
3
Mix buttermilk, milk, oil, and egg yolks in a large mixing bowl; set aside.
4
In a separate bowl, beat egg whites almost to soft peaks; sprinkle in sugar and beat until whites are firm and glossy.
5
Pour buttermilk mixture into flour mixture and whisk until just combined.
6
Gently fold in egg whites until just incorporated.
7
Add batter to a hot waffle iron (according to your manufacturer's directions) and cook until golden brown.
8
As each finishes, set on warm oven rack; may leave on rack for 30-45 minutes (the longer they sit, the crispier they get).

1336

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup cornmeal, ½ cup cornstarch, 1 teaspoon salt, and more.

Yes, Crisp Cornmeal Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp Cornmeal Waffles

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