Crisp Cheddar-Cornmeal Waffles |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 16 |
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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. 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 |
Directions:
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.
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