Friday, April 8, 2016

Buttermilk Corn Bread Waffles

I'd been thinking about corn bread several times over the last few weeks, but hadn't really had anything lined up in the menu that sounded good with corn bread.  But when Justin took all of the Southern Style Buttermilk Biscuits to work with him this morning, it didn't leave us with anything to eat with our leftover chicken pot pie filling.   My first instinct was to just bake some corn bread, but as I was whipping up a batter, I decided some crispy waffles sounded way better.

VERY COOL NOTE:  I actually learned something cool and healthy as I was making these - you can use ground up flax seeds mixed with water to substitute eggs!  My recipe requires 2 eggs and of course, midway through making the recipe with all my dry ingredients mixed, I realized I only had 1 egg in the fridge.  I figured I could use a little extra butter to kind of substitute it, and after Googling, that is an option, but another option I found sounded way cooler.  1 tablespoon of ground flax seeds mixed with 3 tablespoons water substitutes 1 egg... thank you very much, vegans!  It's probably not a good substitute for most people because I imagine most people don't keep flax seeds on hand.  We, however, often have some in our freezer for making granola.
(This site I found has a list of 5 Egg Substitutes - great resource!)

I also recognize that most people don't keep buttermilk in their fridge like we do.  You could make this recipe with whole milk, but you have to do a little more adjusting than just that.  Do not use baking soda, but instead add 2 additional teaspoons of baking powder for a total of 3 teaspoons.  Buttermilk has a higher acid content and needs the baking soda in baking applications.  It's science... you heard?

I'm listening to Lagwagon's "Razor Burn" as I am typing this sentence, so that's the rock I'm going with.  -jen

Prep Time:  10 minutes
Cook Time:  25-30 minutes
Difficulty:  Easy
Makes:  5-6 waffles
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 4 tablespoons sugar (2 tbsp if you like your corn bread less sweet)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs, lightly beaten (or 2 tbsp ground flax seeds mixed with 6 tbsp water)
  • 1/4 cup butter, melted (or melted coconut oil)
In a medium sized mixing bowl, combine cornmeal, flour, sugar, baking power, baking soda and salt.

In a small mixing bowl, combine buttermilk, eggs and melted butter.  Create a well in the middle of the dry ingredients and add wet ingredients all at once.  Mix just until all dry ingredients are combined.  Spoon into waffle maker and follow the manufacturer's instructions.  (Mine cooked in 5 minutes.)

Note:  If you wanted to just bake corn bread using this recipe, just grease a square (9"x9") baking dish, pour in batter and bake in an oven preheated to 400 F for 15-20 minutes.

Served with chicken pot pie filling

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