Wednesday, June 19, 2013
Cornmeal waffles are great. Good for breakfast, good for lunch, and even good for dinner. The cornmeal adds an irresistible crunch. I use a recipe from King Arthur Flour that can be made sweet or savory, depending on how you flavor it. Add Mexican spices, and you’ve got the perfect accompaniment for chili or soup. Add traditional poultry spices or herbs, and you’ve got a perfect base for chicken a la king. Of course, if you pour on some good, old fashioned 100% maple syrup, you’ve got a great breakfast treat. For dessert, just add some lightly sweetened berries and a dollop of whipped cream. And during the summer months when you don’t want to bake bread, make waffle sandwiches! I honestly can’t think of any sandwich filling that wouldn’t taste good with waffles!
The recipe is easy as can be. To make it low sodium I use Hain Featherweight Sodium Free Baking Powder. Because I like extra crunch, I use Bob’s Red Mill medium grind cornmeal. I also use Bob’s Red Mill buttermilk powder. I always have a package in my freezer so I don’t worry about keeping fresh buttermilk on hand. I also use oil rather than butter and substitute 1/2 cup whole wheat flour for all purpose.
I mainly make waffles to freeze. We very rarely eat them hot and fresh from the waffle iron. They make a wonderful low sodium breakfast spread with salt-free peanut butter and jam. That’s one of my husband’s favorites. I like them just plain, lightly toasted. They’re especially great when you’re rushed for time and don’t know what to eat. Just grab a waffle, stick it in the toaster, and off you go. No fussing required.
King Arthur Flour Crunchy Cornmeal Waffles
1 3/4 cups buttermilk (lowest sodium you can find)
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder (I use Featherweight)
1 teaspoon baking soda (Ener-G is a good no sodium choice)
1 teaspoon salt (I omit)
2 tablespoons minced fresh chives; if using dry, use 3 tablespoons (optional)
2 to 3 teaspoons ground cumin (optional)
1 teaspoon ground chipotle pepper, or 1/4 teaspoon hot pepper sauce (optional)
3 tablespoons dried tomato or bell pepper flakes (optional)
In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming. Yield: about ten 8-inch round waffles.