cornbread waffles – smitten kitchen


Can you make these as pancakes is something someone usually asks when I share a waffle recipe. I didn’t check this time, however, I can tell you with authority that these are the most excellent cornmeal pancakes in the world, plush and ungritty but still crisp.

I made these in a Belgian-style waffle iron (I’m like a broken record, guys, but I’m still obsessed with this one because removable, dishwasher-safe plates) but I think they’d be just fine in a standard, shallower one.

Joy called for 2 tablespoons honey but I skipped it, wanting fully savory waffles. I did not skip the suggested tablespoon of molasses and hope you do not. It adds the faintest hint of sweetness and a real nuanced flavor.

  • 3/4 cup (100 grams) coarse yellow cornmeal
  • 3/4 cup (100 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon (15 ml) molasses
  • 1 cup (235 ml) buttermilk, well-shaken
  • 4 tablespoons (55 grams) melted unsalted butter
  • 1 large egg

Combine cornmeal, flour, baking powder, baking soda and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Use this time to place a oven-safe cooling rack over a tray and heat oven to 200 degrees. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here.

Brush waffle iron with melted butter or coat with nonstick spray. Ladle in waffle batter, 1/4 cup at a time. (It makes 4 or so -inch finished waffles, cute ones made for an egg on top.) Cook until lightly browned and carefully transfer to rack in oven. They’ll crisp as they set. Repeat with remaining batter. You should get 8 waffles out of this, ideal for 2 per person.

Waffles keep well for 4 days in fridge and longer in freezer. Waffles re-crisp and come back to life in a warm oven.



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