I was making my favorite vegetarian chili again for an event, but wanted something new and different to go with it, so I decided to change up the usual cornbread muffins and make these waffles. This was a fun recipe. It comes together quickly and gets some extra use out of your waffle iron that might be getting a little dusty in between brunches. These felt really dense, but tasted fluffy. It’s a great combo and they went with the chili perfectly. Definitely would make them again.
Makes about 20 waffles
Adapted from Food Doodles
- 2 1/2 cups flour
- 1 1/2 cups cornmeal (finely ground)
- 1 1/2 cups cornmeal (rough grind)
- 1/4 cup baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp salt
- 2 cup grated extra sharp cheddar cheese
- 4 large eggs
- 3 1/2 cups buttermilk
- 2 Tbsp maple syrup
- 4 Tbsp butter, melted
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and cheddar. In a separate bowl, whisk together the eggs, buttermilk, maple syrup, and melted butter.
Preheat your greased waffle iron to medium-high heat.
When waffle iron is hot, scoop batter onto the iron and spread around until there’s an even layer. Close and cook for about 3-4 minutes, until waffle is golden. Remove from waffle iron to a cooling rack. Repeat until batter is gone. Serve hot.