I almost missed it! This is National Waffle Week, and I nearly let the week slip by without a waffle. Can’t let that happen, so just in time, here is a recipe from one of my cookbooks for a cornmeal waffle. The recipe comes from The Great Ranch Cookbook. From Vista Verde Guest Ranch near Steamboat, CO, these waffles were served as a brunch dish, with smoked salmon and white cheddar cheese sauce. For a sweet version, I like them with maple syrup and fresh blueberries. Don’t let Waffle Week pass you by!

Cornmeal Waffles

(makes 8 waffles)

1-1/2 cups cornmeal
4 tablespoons flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs, lightly beaten
2 cups low fat buttermilk
4 tablespoons melted butter
Maple syrup and fresh blueberries for garnish

Combine first 6 ingredients (cornmeal through baking soda) in a large bowl and stir. Beat eggs and buttermilk together in a separate bowl. Pour egg mixture over cornmeal mixture and stir just until dry ingredients are moistened, and then stir in melted butter just until blended. Do not over mix. Heat a waffle iron according to the manufacturer’s directions. Ladle about 1/4 cup batter over hot iron and cook until crisp. Serve with maple syrup and fresh blueberries.


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