CORNMEAL WAFFLES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a waffle iron, and coat with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
- Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g
CORNMEAL WAFFLES
From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.
Provided by Molly53
Categories Breakfast
Time 21m
Yield 12 waffles
Number Of Ingredients 9
Steps:
- Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
- Cool.
- Sift flour, salt, baking soda together.
- Beat eggs until very light and add to cornmeal mush.
- Add sifted flour mixture alternatively with milk and stir thoroughly.
- Add enough buttermilk or sour milk to make a thin batter.
- Spray your waffle iron with cooking spray.
- Bake batter in hot waffle iron until golden brown.
Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4
CRISPY CORNMEAL-BACON WAFFLES
A great Sunday Morning Breakfast. Don't over mix waffle batter; its chemistry resembles that of muffins ratther than that of pancakes, and similar rules apply. The less you beat, the better, and- as with muffin batter- lumpy is better than smooth. It is best to use the batter right after mixing it: baking powder gradually loses its puff power once it has been combined with the wet ingredients.
Provided by Barb G.
Categories Breakfast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
- Transfer to paper towels, Crumble bacon.
- Whisk flour and next 3 ingredients in a large bowl to blend.
- Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
- Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
- Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
- Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
- Transfer waffles to plates.
- Serve with maple syrup.
CRISPY CORNMEAL WAFFLES
Make and share this Crispy Cornmeal Waffles recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 8m
Yield 6 waffles
Number Of Ingredients 10
Steps:
- Preheat waffle iron.
- Set oven on low to keep waffles warm after they are cooked.
- Mix the dry ingredients together.
- In another bowl, mix the all the wet ingredients together including the melted butter.
- Pour the wet into the dry and mix just until they are combined.
- Lightly spray your waffle iron with non-stick and pour about 1/2 c.
- batter for each waffle.
- Cook until browned and crisp.
- NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
CRISP 'N' TENDER CORN WAFFLES
I like to serve these crisp, golden brown waffles with honey and applesauce. For a change-of-pace, serve the waffles topped with creamed chicken. It's a perfect meal for busy days. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 35m
Yield 16 waffles.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 301 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 395mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
CORNMEAL BUTTERMILK WAFFLES NESBITT
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Cornmeal Gourmet Small Plates
Yield Makes about 16 waffles
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times and stir in wheat germ.
- In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
- Preheat a waffle iron and preheat oven to 200 °F.
- Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
- Serve waffles with syrup.
CRISPY WAFFLES
This is a much better recipe than the traditional one which uses milk/buttermilk. These waffles come out much crispier and are naturally low in fat, hence no 'diet' food yuk-iness. To cut calories, I use Splenda, but sugar of course will work too. Note though that the key to good waffles is a good waffle maker. Most people buy ones with 600 W which turns out wet, flat pancake like pieces of cooked batter. I have a 1500 W Cuisinart and it works great. Anything above 1300 W should produce good results
Provided by Anka4505
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- First preheat your waffle maker.
- It's important that it gets really hot.
- Next, separate the egg and beat egg whites until stiff, but not dry (dry egg whites are more difficult to incorporate and end up deflating quicker due to the increased amount of stroking to mix them with the batter).
- In a separate bowl, place the egg yolk, flour, baking powder and sugar.
- Mix to combine.
- Add the vanilla extract and enough water to make a batter a little thicker than the consistency of heavy cream.
- Add the egg whites and with large, delicate strokes incorporate into the batter.
- Spray the waffle maker with non stick cooking spray before the first batch.
- Pour a generous amount onto the waffle maker, it will vary depending on what kind you have.
- Bake until golden brown or until desired crispiness is reached.
Nutrition Facts : Calories 83.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 17.6, Sodium 36.5, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.7
CORNMEAL WAFFLES
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, main course
Time 25m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 10
Steps:
- Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
- Beat the egg yolks and add them to the cornmeal mixture, stirring.
- Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 1 gram
CORNMEAL WAFFLES
Provided by Brandon Wicks
Categories Milk/Cream Egg Breakfast Brunch Low Fat Kid-Friendly Quick & Easy Cornmeal Healthy Honey Self Seattle Washington Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.
CRISPY CORNMEAL-BACON WAFFLES
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
Categories Pork Breakfast Brunch Christmas Quick & Easy Bacon Cornmeal Winter Maple Syrup Bon Appétit Peanut Free Tree Nut Free Soy Free Waffle
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
- Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
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- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
- Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
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