Cornmeal Waffles (Total Time: 25 minutes, Makes: 5-6 large waffles)
I’ve been on a serious waffle kick lately. I make my sweeter waffle recipes religiously and load them up with toppings for breakfast, but I wanted to try something a little different with this recipe. An absence of corn tortillas inspired this recipe to fulfill my Mexican lunch cravings one day, and it turned out better than a tortilla, in my opinion. This cornmeal waffle is 100% savory, and tastes delicious topped with beans, salsa, avocado, guacamole, sour cream, cheese, pumpkin seeds, and probably a number of other things. (I imagine some spicy chicken thighs would make a good meal out of this!) I could also see sandwiching some shredded cheese between two waffles and making a deluxe grilled cheese. Whatever you decide to do with these waffles, it’s sure to be tasty!
Ingredients
2 eggs
1 + 1/4 cup of water, milk, or a milk alternative
1 cup gluten free flour (you can also sub in regular flour)
1 cup cornmeal
1/4 cup parmesan cheese
2 tbsp melted butter
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp smoked paprika
1/4 tsp garlic powder
pinch of black pepper
Directions
1: Combine your wet ingredients and whisk well. Next, add your dry ingredients and mix until you have a well-combined batter.
2: Add 1/2 cup of batter to a hot waffle iron. Cook until the waffle is crispy on the edges and has begun to puff up, or until your waffle maker signals that it has finished cooking. Repeat this process until you run out of batter.
3: Top your waffles with your favorite ingredients. I reccomend black beans, salsa, avocado, pumpkin seeds, and a little extra cheese. Enjoy!
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