Cornbread waffles with Cinnamon honey butter

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So, these were good. I will keep this recipe and try it again—I would give them a 7.8. So, the texture on these is great (think waffles) and they do taste like cornbread. I didn’t have a recipe, so I was trying to alter a waffle recipe that I have used in the past and like. Next time, I would serve this with pureed raspberries and whipped cream. The honey butter is fantastic, but it’s rich and sweet and makes them feel like dessert. I might also use the raspberry lemon honey butter I blogged a while back as well. Anyway, here is what I did, along with some changes in bold I might make in the future

 

2 cups yellow cornmeal (I use Alber’s brand or something, it’s in the blue box, and it’s not corn flour, it has some grit to it)

1 cup masa harina

1 cup white flour (I would consider actually subbing in another cup of masa harina and just leaving this out completely next time. I might also grind my own flour from some good white corn I have, or just use 1/2 cup of white flour and the rest corn flour)

2 Tbs. baking powder

1 tsp. salt

1/4 cup sugar (these waffles were not super sweet, so if you like more of a Belgian waffle, I would at least double this amount)

5 extra large eggs, separated

1/4 cup melted butter

1/4 cup canola oil

1 tsp vanilla (I used Watkin’s which is very mild)

3 1/2-4 cups milk

 

So, combine the dry ingredients, whip the egg whites, pour in the egg yolks which have been thoroughly  mixed beforehand with the milk and the butter/oil. Don’t overmix. Carefully fold in the egg whites. This batter was pretty runny before I added in the egg whites, it was not thick like pancake batter.

Comments

  1. thejohnmfamilyJanuary 26, 2020 at 10:46 AM

    Do not use more corn flour then it calls for. Use normal flower

    ReplyDelete

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