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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Cooling time for the mush not included in the preparation time. Ingredients:
2 cups cornmeal |
3 cups water |
2 teaspoons salt |
2 tablespoons butter or 2 tablespoons shortening |
4 eggs |
2 cups flour |
1 teaspoon baking soda |
1 cup milk |
1 1/4 cups buttermilk (approximate) or 1 1/4 cups sour milk (approximate) |
Directions:
1. Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
2. Cool.
3. Sift flour, salt, baking soda together.
4. Beat eggs until very light and add to cornmeal mush.
5. Add sifted flour mixture alternatively with milk and stir thoroughly.
6. Add enough buttermilk or sour milk to make a thin batter.
7. Spray your waffle iron with cooking spray.
8. Bake batter in hot waffle iron until golden brown.
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