Southern-Style Cornmeal Waffles
These delightful Southern-Style Cornmeal Waffles, adapted from the 1947 Southern Section of the United States Regional Cookbook by the Chicago Culinary Institute, embody the rustic flavors of Southern cooking. With a perfect blend of cornmeal's earthy sweetness and the lightness of fluffy eggs, this recipe produces waffles that are crisp on the outside and tender within. They can be enjoyed as a hearty breakfast, infused with a touch of nostalgia, and are perfect for serving with maple syrup, fresh fruit, or a dollop of whipped cream. Note that the cooling time for the cornmeal mush is not included in the preparation time, so plan accordingly!
12
Servings
208
Calories
9
Ingredients
Ingredients
cornmeal
2 cups (uncooked)
water
3 cups (for cooking cornmeal)
salt
2 teaspoons (for seasoning)
butter or shortening
2 tablespoons (for cooking)
eggs
4 (beaten)
flour
2 cups (all-purpose, sifted)
baking soda
1 teaspoon (for leavening)
milk
1 cup (for moisture)
buttermilk or sour milk
1 1/4 cups (to achieve desired batter consistency)
Instructions
1
In a double boiler, combine the cornmeal and water, adding the butter or shortening. Cook over simmering water for 10 minutes, stirring frequently until thickened into a mush.
2
Remove from heat and allow the cornmeal mush to cool completely.
3
In a large bowl, sift together the flour, salt, and baking soda.
4
Beat the eggs in a separate bowl until very light and fluffy. Gradually add the cooled cornmeal mush to the beaten eggs, mixing well.
5
Alternate adding the sifted flour mixture and the milk to the cornmeal and egg mixture, stirring thoroughly to combine.
6
Add enough buttermilk or sour milk to the batter to achieve a thin, pourable consistency. The exact amount may vary based on the moisture in your cornmeal.
7
Preheat your waffle iron and spray it with cooking spray to prevent sticking.
8
Pour the batter into the hot waffle iron, close it, and cook until the waffles are golden brown and crispy. Repeat until all batter is used.
Nutrition Information
6g
Fat
30g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Southern-Style Cornmeal Waffles?
These are traditional waffles adapted from a 1947 cookbook that feature a cornmeal mush base for a crisp exterior and tender interior.
Where does this specific recipe originate?
This recipe was adapted from the 1947 Southern Section of the United States Regional Cookbook by the Chicago Culinary Institute.
What is the first step in making the batter?
The first step is to combine cornmeal, water, and butter in a double boiler and cook for 10 minutes until it becomes a mush.
How long should the cornmeal mush be cooked?
The cornmeal mush should be cooked over simmering water for approximately 10 minutes, stirring frequently.
Do I need to cool the cornmeal mush?
Yes, it is essential to allow the cornmeal mush to cool completely before incorporating it into the other ingredients.
What is the calorie count per serving?
Each serving of these waffles contains approximately 208 calories.
How many servings does this recipe yield?
This recipe is designed to produce 12 servings.
How many eggs are required for this recipe?
The recipe calls for 4 eggs, which should be beaten until light and fluffy.
What type of flour is recommended?
The recipe uses 2 cups of sifted all-purpose flour.
What leavening agent is used in these waffles?
Baking soda is used as the primary leavening agent for this recipe.
How should I prepare the eggs?
The eggs should be beaten in a separate bowl until they are very light and fluffy before adding the mush.
What is the best way to combine the flour and milk?
You should alternate adding the sifted flour mixture and the milk to the cornmeal and egg mixture, stirring thoroughly.
Why is buttermilk or sour milk added to the batter?
Buttermilk or sour milk is added at the end to achieve a thin, pourable consistency for the batter.
How much buttermilk should I use?
The recipe suggests 1 1/4 cups, but you should adjust based on the moisture of your cornmeal to reach the right consistency.
How do I prevent the waffles from sticking to the iron?
Preheat your waffle iron and spray it thoroughly with cooking spray before pouring in the batter.
What is the carbohydrate content per serving?
Each serving contains 30 grams of carbohydrates.
How much protein is in one serving?
There are 7 grams of protein in each serving of these cornmeal waffles.
What is the fat content for these waffles?
Each serving contains 6 grams of fat.
Are these waffles considered comfort food?
Yes, they are tagged as comfort food and embody the rustic, nostalgic flavors of Southern cooking.
What are some suggested toppings?
They are perfect when served with maple syrup, fresh fruit, or a dollop of whipped cream.
Is the cooling time included in the prep time?
No, the cooling time for the cornmeal mush is not included in the preparation time and should be planned for separately.
What kind of cornmeal is used?
The recipe uses 2 cups of uncooked cornmeal.
Can I use shortening instead of butter?
Yes, the recipe allows for either 2 tablespoons of butter or shortening when cooking the cornmeal.
What consistency should the final batter have?
The final batter should have a thin, pourable consistency.
How do I know when the waffles are finished cooking?
The waffles are done when they are golden brown and crispy on the outside.
Is there any sugar in the recipe?
No, the recipe does not list sugar as an ingredient, relying on the earthy sweetness of the cornmeal.
What is the total ingredient count?
There are a total of 9 ingredients used in this recipe.
Can I use regular milk instead of buttermilk?
The recipe uses both 1 cup of regular milk and 1 1/4 cups of buttermilk or sour milk to reach the final consistency.
What temperature should the waffle iron be?
The waffle iron should be preheated until hot before adding the batter.
Is the recipe suitable for breakfast?
Yes, it is categorized as a breakfast dish, though it is hearty enough for other meals.