Now if only I could remember where I got these? The Doubleday Cookbook? Or maybe The King Arthur Baking Book? Aaargh ... well, if anyone recognizes it, let me know and I'll give proper credit.
These are sturdy, tasty waffles that we enjoy on their own but that I have a sneaking liking for as the base for creamed tuna. You may raise your eyebrows in surprise at that, but creamed tuna is a family favorite and considered a high treat. I think the secret is in using albacore tuna, whole milk (instead of a lower fat product), and last ... but not least ... that pinch of nutmeg which is du rigeur for a good white sauce (well, one used for this purpose anyway).
It also helps when you have searched high and low as I did to find a waffle iron that makes four waffles at a time. So much faster than the regular one-waffle-per sort.
1-3/4 cups buttermilk
2 large eggs
5 tablespoons melted, cooled butter or vegetable oil
In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
1½ cups unbleached flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
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.