Crisp Cheddar-Cornmeal 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.

 

 

This recipe goes with Chicken à la King

Yield: 16 (4") waffles
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:


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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crisp Cheddar-Cornmeal Waffles Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy