Cornbread Waffles
My best Christmas gift last year? A waffle iron! Ever since, I’ve been having a blast experimenting with all kinds of waffle recipes — and one of my family’s favorites is now cornbread waffles. They’re crispy on the outside, soft on the inside, and absolutely perfect with a big bowl of chili, topped with sour cream and cheese. Just thinking about it makes me hungry again!
Cornbread Waffles
Serves: varies | Prep Time: 20 min | Cook time: 0
Ingredients
- 1 ¼ cups Better Batter flour
- ¾ cup corn meal
- ¼ cup sugar (optional—My husband and children like a sweet batter on their corn dogs.)
- 2 teaspoons baking powder
- ½ teaspoon salt (optional)
- 1 cup milk (or substitute)
- 2 eggs (or substitute) **The original recipe only calls for one egg, but to make fluffy waffles you need more egg that is beaten
- until fluffy.**
Instructions
Combine dry ingredients.
Beat egg in stand mixer until fluffy. (I put the eggs in the mixer, and let it run on medium to medium-high while I gather the rest of my ingredients.)
Add milk and continue mixing.
Add dry ingredients and mix well. If batter is too thick, add more milk (or substitute) until it is the desired consistency.
Serve with your favorite foods like chili!
