Lazy Sundays and Buttermilk Corn Waffles

I woke up this morning with a hankering for waffles. Usually, if it’s waffles I’m after, I just go to the neighborhood Waffle House that’s just a few minutes from home. But then I just remembered that I got a nice Belgian waffle maker some months ago from Bed Bath & Beyond. You gotta love those 20% off coupons they love to send!

Buttermilk Corn Waffles by The FoodielennialSo, on this lazy and rainy Sunday morning, I decided to make a couple of alterations to my basic buttermilk pancake recipe (which is pretty much my lemon-ricotta-blueberry pancake recipe, sans the lemon, ricotta and blueberries), pull out that waffle maker and came up with a nice successful batch of buttermilk corn waffles.

You’re probably wondering what alterations I made and why. Well, for staters, I used twice as much sugar for this recipe, as the sugar really helps the outside of the waffle caramelize, lending it to a nice crisp exterior. Then I replaced some of the flour from my pancake recipe with finely-ground cornmeal. I feel that the little bit of cornmeal adds a hint more depth of flavor and texture. It really helps the waffles feel more hearty, especially when paired with some bacon, as pictured.  I’m also willing to bet this would go great with some fried chicken, too!

What You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely-ground cornmeal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 extra large eggs
  • 2 cups buttermilk
  • 1/2 cup sugar
  • 1 stick of melted butter
  • 1 teaspoon pure vanilla extract

What You’ll Do:

  • In a large mixing bowl, combine the dry ingredients (flour, cornmeal, baking powder, baking soda and salt) and whisk them together until well-combined.
  • In a slightly smaller mixing bowl, combine the wet ingredients (eggs, buttermilk, sugar, butter and extract) and whisk thoroughly until well-combined.
  • Pour the wet ingredients into the dry ingredients and, with a rubber spatula, mix until just combined.  Be sure to not over mix!
  • Add about a 1-cup scoop’s worth of batter to a hot waffle maker and cook until it indicates that the waffle is done.  Repeat until you run out of batter.
  • Serve warm with your favorite toppings, like hot maple syrup, fresh berries and whipped cream. You can either serve the waffles whole or cut them up into fourths for either presentation or portioning.

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