Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cornmeal gives waffles a coarser texture than flour. Serve with sliced strawberries and maple syrup for breakfast or brunch.

Robin Vitetta Miller
Recipe by Cooking Light January 2003


Recipe Summary test

7 servings (serving size: 1 waffle)


Ingredient Checklist


Instructions Checklist
  • Coat a waffle iron with cooking spray, and preheat.

  • Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, and make a well in center of mixture. Place buttermilk, maple syrup, oil, and egg yolks in a bowl, and stir well with a whisk. Add buttermilk mixture to flour mixture; stir just until moist.

  • Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture.

  • Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook for 3 to 5 minutes or until done; repeat procedure with remaining batter.

Nutrition Facts

242 calories; calories from fat 16%; fat 4.4g; saturated fat 1.1g; mono fat 1.2g; poly fat 1.5g; protein 6.8g; carbohydrates 43.8g; fiber 1.6g; cholesterol 64mg; iron 1.6mg; sodium 383mg; calcium 161mg.