Waffles are my favorite breakfast food. Pancakes and french toast - move over, make some room for the number one pick. This recipe for Cornmeal Waffles is perfect with the unconventional addition of cornmeal.
Just trust me - this secret ingredient gives you a yummy crispy outside, with the delightfully fluffy inside that you know and love. These waffles taste great in a classic breakfast with some maple syrup and berries, or they make a great pairing with some fried chicken, too.
- 1¾ cups all purpose flour
- 1¼ cups yellow cornmeal
- 1 tablespoons baking powder
- 1 tablespoons brown sugar
- ½ teaspoon kosher salt
- 2 cups milk
- 3 tablespoons vegetable oil
- 2 eggs, beaten
- 1½ teaspoons vanilla extract
Preheat the waffle maker.
In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, baking powder, brown sugar, and kosher salt) and mix well.
In another medium mixing bowl, whisk the milk, vegetable oil, eggs and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined.
There is no need to grease the waffle maker since there is already vegetable oil in the batter. Pour ¾ cup - 1 cup (depending on the size of your waffle maker) into the center of the grid.
Cook the waffle according to your waffle maker directions. Bake until golden brown, approximately 3-4 minutes.