Crisp Cheddar-Cornmeal Waffles

Crisp Cheddar-Cornmeal Waffles Recipe
Oxmoor House
These waffles are crisp and interesting on their own or with syrup, but crown them with some Chicken à la King and they become fancy brunch fare.

 

 

Yield:

16 (4") waffles

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 10 Minutes

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
1/2 cup chopped toasted pecans
3 large eggs
1 cup buttermilk
1 cup club soda
1/3 cup canola or vegetable oil

Preparation

Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.

Spoon a heaping 1 cup batter evenly onto a preheated, lightly greased waffle iron. Cook 5 to 10 minutes or until crisp and done. Repeat with remaining batter.

Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

Note: To make Belgian waffles, spoon 2 cups batter into a preheated, greased Belgian waffle iron with 4 square grids. Cook until crisp and done.

Christmas with Southern Living 2007,

Oxmoor House

June 2007
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