Ingredients
-
2
-
3
-
2
-
2
-
4
-
2
-
1
-
1
-
1 1/4
-
-
-
-
-
-
Directions
Cornmeal Waffles,From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.,These were really good. A little more involved than “regular” one bowl waffles and it makes A LOT. I served them with chicken & gravy that I made from a rotisserie chicken (Amish PA Dutch style). The corn flavor really came through. I accidentally forgot to cook the “mush” in a double boiler and ended up adding 2T of oil at the end (forgot to put the shortening in too, I was on a roll); they still turned out great. These are a nice savory alternative and accompanied well with the chicken & gravy waffles we have for dinner once in a while. Thanks for sharing!,Holy cow I love anything with cornmeal! These were definitely no exception. I divided this recipe in 6ths and still ended up with more than three waffles. As Paula said, the mush cooked incredibly fast, in fact no more than a couple of minutes. The color of the waffles is beautiful with a taste to match. Thanks, Molly!
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Steps
|
1
Done
|
Cook Corn Meal, Water, and Butter or Shortening in a Double Boiler For Ten Minutes, Stirring Frequently. |
|
2
Done
|
Cool. |
|
3
Done
|
Sift Flour, Salt, Baking Soda Together. |
|
4
Done
|
Beat Eggs Until Very Light and Add to Cornmeal Mush. |
|
5
Done
|
Add Sifted Flour Mixture Alternatively With Milk and Stir Thoroughly. |
|
6
Done
|
Add Enough Buttermilk or Sour Milk to Make a Thin Batter. |
|
7
Done
|
Spray Your Waffle Iron With Cooking Spray. |
|
8
Done
|
Bake Batter in Hot Waffle Iron Until Golden Brown. |
