Waffles galore!Posted: June 28, 2011
Because I have never had cornmeal sitting in my pantry before, if I see it in a recipe, it screams make me! So I have this website in my facebook newsfeed and she posted a recipe for Whole wheat cornmeal waffles. So I listened to my inner voice and made them this morning. I haven’t had a ton of luck with the cornmeal in recipes, but this was a hit. One of the kiddos ate 1 1/2 waffles! But the real test will come once my anti-whole wheat husband tries them. I thought they had a great flavor and actually thought the cornmeal was successful at adding a little extra “Wow!” to the waffles.
And this recipe makes a bunch! These are our extras that went into the freezer.
- 3 cups whole wheat flour
- 1 cup cornmeal
- 1/4 cup brown sugar
- 2 Tablespoons baking powder
- 1 1/2 teaspoons salt
- 4 eggs
- 4 cups of milk
- 1/2 cup butter (melted)
- 1/4 cup oil
- Mix together milk, eggs, butter and oil.
- Add brown sugar, baking powder, and salt.
- Mix in cornmeal.
- Slowly mix in flour. If you are using white flour you will need to add a little extra or reduce the amount of milk in the recipe.
- Cook on a hot waffle iron.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12
These waffles are great reheated the next day or stored in the freezer. Just reheat in the toaster.