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Crisp Cheddar-Cornmeal Waffles

Oxmoor House
Prep time 12 mins
Cook time 10 mins
Yield 16 (4") waffles
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. 

 

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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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