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Homemade Cornmeal and Buttermilk Waffles Recipe
Crispy, slightly sweet homemade cornmeal and buttermilk waffles are filled with country flavor. They are perfect for chicken and waffles or slathered with butter and drowned in syrup.
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
2
eggs
1 ¼
cups
flour
¾
cups
yellow stone ground corn meal
1 ¾
cups
buttermilk
½
cup
melted butter
(or use ¼ cup melted butter and ¼ cup bacon grease)
2
tablespoons
honey
3
teaspoons
baking powder
1
teaspoon
baking soda
¼
teaspoon
salt
½
teaspoon
maple flavoring or vanilla
Instructions
Preheat waffle iron.
Beat
the eggs at high speed until light and fluffy.
Beat
in the rest of the ingredients.
Spray the waffle iron with a little olive oil or cooking spray.
Pour the batter onto the waffle iron.
Close the top and cook until the steam stops coming out.
Life the top and let the waffle sit on the open iron for a few seconds to crisp up.
Remove with a fork to a cookie sheet in a warm over.
Repeat.
Notes
These freeze really well. Just take them from the freezer and pop them in the toaster for a quick breakfast.