Cornmeal Waffles Recipe

A taste of the American South! This authentic cornmeal waffle recipe, straight from a 1947 Chicago Culinary Institute cookbook, delivers crispy, golden-brown waffles with a delightful cornmeal texture. Perfect for brunch or a comforting breakfast, these waffles are a guaranteed crowd-pleaser. Get ready to experience a piece of culinary history!

Prep Time 41 mins

Cook Time 21 mins

Calories 214.1 kcal

Protein 14g

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109

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cornmeal Waffles

1 cup coarse cornmeal
2 cups water
1 teaspoon salt
2 tablespoons butter or shortening
2 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup milk
½-¾ cup buttermilk or sour milk
2 tablespoons shortening
½-¾ cup sour milk
cooking spray, for greasing

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How to Make Cornmeal Waffles

In a double boiler, combine 1 cup of coarse cornmeal, 2 cups of water, and 2 tablespoons of butter or shortening. Cook over medium heat for 10 minutes, stirring constantly to prevent sticking.
Remove from heat and let the cornmeal mush cool completely (about 30 minutes).
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 2 teaspoons baking soda.
In a large bowl, beat 2 large eggs until light and fluffy. Gently stir in the cooled cornmeal mush.
Gradually add the dry ingredients (flour mixture) to the wet ingredients (cornmeal mush and eggs), alternating with 1 cup of milk, mixing until just combined. Do not overmix.
Stir in enough buttermilk or sour milk (approximately 1/2 cup to 3/4 cup) to achieve a thin, pourable batter. The consistency should be similar to pancake batter.
Lightly grease your waffle iron with cooking spray or butter.
Pour 1/2 cup of batter onto the hot waffle iron. Cook according to your waffle iron's instructions until golden brown and crispy (approximately 3-5 minutes).