Tuesday, February 15, 2005

Crunchy Cornmeal Waffles

From The King Arthur Flour Baker's Companion. They talked about using a savory version of this as an appetizer with queso sauce which is all good and well but I was making dinner ... so paired it with Mom's Creamed Tuna, which we usually have on English muffins or toast. It was an inspired match. I made the regular version but didn't add any sugar. The batter was exceedingly thick and made very dense waffles. Next time (and there will be a next time) I might add a bit of milk to thin the batter a bit and hopefully the waffles will be just a touch lighter.

1-3/4 cups (14 ounces) buttermilk
2 large eggs
5 tablespoons (2-1/2 ounces) melted, cooled butter OR 1/3 cup (2 ounces) vegetable oil
1-1/2 cups (6-1/4 ounces) unbleached flour
1 cup (4-7/8 ounces) yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let batter sit for 10 minutes to allow the cornmeal to soften.

Drop the batter by 2/3 cupfuls onto a hot waffle iron and bake until the waffle iron stops steaming.

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