Crispy Cornmeal Waffles

Cornmeal works magic in waffles: It sweetens and lends whatever it's blended with a warm, golden glow. It also delivers the kind of crisp and crunch that won't wilt under fire. This batter, sweetened with maple syrup and tenderized with buttermilk, is wonderful made with coarse-grained, stone-ground cornmeal. Serious lovers of crisp should try making these in a waffle iron with shallow grids. Top the waffles with fresh orange segments, a simple mixture of sweetened oranges moistened with their own juice. Prepare them before you start the waffles and set aside or refrigerate until ready to serve.
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Customer Reviews for Crispy Cornmeal Waffles
Review 1 for Crispy Cornmeal Waffles
4 out of 5
4 out of 5
SingingChef
,Chicago
,IL
November 11, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Good Brunch recipe
November 11, 2012
When it comes to Sunday brunch, waffles are a must at our house. I chose this recipe because it uses less butter than most, and the addition of cornmeal at a 1-1 ratio with flour sounded interesting.
Couple of things:
The waffles turned out decent; I did enjoy the cornmeal but will recommend that you make sure not to use course ground. The gritty texture was just a little off-putting. I'd also recommend throwing in a tablespoon or so of sugar. Because I'm not a huge fan of drenching my waffles in syrup (they get soggy!), I do like my waffles to have a little more flavor on their own.
Pros: Yield, Quick, Easy, Kid-Friendly, Will Make Again