Buttermilk Cornmeal Waffles

By D'Arcy F – Toronto, ON
Buttermilk Cornmeal Waffles
  • Prep Time: 5
  • Total Time: 15
  • Servings: 5

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About this Recipe

Sunday morning, early dawning.


2 eggs
1 cup all purpose flour
1 cup cornmeal
0.25 cup wheat germ
2 tbsp granulated sugar
2 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
2 cups buttermilk
0.25 cup butter, melted


1. In bowl, whisk together all-purpose flour, cornmeal, wheat germ, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs and butter. Combine wet and dry mixtures; stirring to combine.

2. Add batter to preheated, greased regular waffle maker and cook until golden and cooked through,about 5 minutes. Transfer waffles to baking sheet and keep warm in 200 F (100C) oven until ready to serve. Keep them in one layer to keep crisp. Continue making waffles until batter is finished. If freezing waffles, let waffles cool completely, double wrap in plastic wrap or pop into a freezer style ziplock bag. Label and freeze for up to 3 weeks. Just pop into toaster in the morning to re-warm.

Makes 4 to 5 large waffles.



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