Cornmeal Waffles

Makes 8 Belgian style waffles


  • 1 3/4 cups buttermilk
  • 2 eggs
  • 5 tablespoons butter , melted and cooled
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


In a medium bowl, whisk together the buttermilk, eggs and melted butter. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and whisk gently to combine, taking care not to over mix. Let the batter rest for 10 minutes. Drop 1/3-cup batter onto a hot waffle iron. Bake until the waffles are golden and crispy and the waffle iron stops steaming. (Freeze any leftover waffles, which crisp up beautifully in a toaster.)