Cornbread Waffles for Breakfast. Or Brinner.

Cooked up on August 31, 2011

Filed under: breakfast, brunch, dinner

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Ok, it’s Wednesday. You’re officially allowed to start longing for the weekend. Personally I am looking forward to weekend breakfasts like the one we had last weekend with my good friend Mary, who came and visited for almost five whole days!

Side note: if possible, I would always cook for my blog posts in the morning, because then the light would look like this:

And this:

But that would require me to be a morning person. And to cook some things at some really weird times. But I could become a morning person. I’m getting better – really I am. Being married to one helps. And so does a good waffle recipe.

This is from Paula Deen. We did not make the rest of the recipes (“with spicy chili”). That part genuinely confuses me.

Here’s what you’ll need for six waffles:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 3 tablespoons vegetable oil
  • 2 large eggs

First: Turn this guy on. And make sure it’s plugged in. Just something I heard somewhere. Definitely did not learn from experience. Ahem…

Like so many batters and doughs, it all starts with getting your dry ingredients together in a bowl. Thank goodness this isn’t tough, because if you’re like me, the coffee won’t be ready  yet while you’re mixing this up.

Do the same thing with your liquids.

And then add the liquids into the dry stuff. Then, using a whisk, stir just enough to get it to come together. Don’t overmix! There’s flour in there and that flour will make gluten and that gluten will make some really weirdly-tough waffles if you stir too much.

Then pour enough batter on your waffle iron that about half of the surface area is covered. The iron will smoosh it out to the edges when you close it. And of course, depending on what waffle iron you have, it will be a slightly different amount. Each waffle will only take a few minutes to cook.

Make sure it has a little bit of browning on it. Just a little. You want it to have just the slightest crunch on the outside.

Next: butter and syrup. I suppose you could mix it up – fruit, whipped cream, etc. But sometimes, simple is best.


  1. Now I’m craving breakfast foods for dinner! I haven’t tried cornmeal in my waffles, and I must admit, now I’m curious. 🙂

    Comment by Jacque E — September 7, 2011 @ 12:30 pm

  2. I think it gives them just a little bit more oomph. I love adding cornmeal to stuff… this one was totally my husband’s idea.

    Comment by bekky — September 14, 2011 @ 9:06 am

  3. This is a great post. I love that you are seeing the quality of light, not just the quantity of it.

    Comment by Karen Mitchell (@uberscholar) — October 16, 2011 @ 5:22 pm

  4. Thanks, Karen! We get great sunlight right on top of the kitchen table … in the mornings 🙂 So on the weekends I take advantage of it!

    Comment by bekky — October 17, 2011 @ 2:28 pm

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