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Oxmoor House Photo by: Oxmoor House

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

Oxmoor House JUNE 2007

  • Yield: 16 (4") waffles
  • Cook time: 10 Minutes
  • Prep time: 12 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.

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Crisp Cheddar-Cornmeal Waffles Recipe

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