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Southern Cornmeal Waffles

 Southern Cornmeal Waffles
Preparing your waffle batter with the blender gives the waffles a very light, airy texture. Not to mention, it makes clean up a snap since you use the same container to mix and pour. The addition of the cornmeal to the waffle batter gives these light waffles a little bit of crunch. Serve with syrup, blueberry jam or a nice fruit compote.
6 ServingsPrep/Total Time: 10 min.

Ingredients

  • 2 Eggland's Best Eggs
  • 2-1/4 cups lowfat buttermilk
  • 1/2 cup butter or margarine, melted
  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice

Directions

  • Heat waffle iron. Place eggs in blender jar. Cover and blend on LOW
  • for 5 seconds. Add buttermilk and margarine and cover and blend on
  • low about 10 seconds more. Add remaining ingredients. Blend on
  • Medium sped about 40 seconds, scrape sides of jar, if necessary
  • about half way thru.
  • Pour about 1/4 cup in hot waffle iron until waffles are golden brown.
  • Yield: 6 servings.