Scallion Cornmeal Waffles
Published Oct. 14, 2020

- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup fine white cornmeal
- ½cup all-purpose flour
- 2tablespoons dark brown sugar
- 1teaspoon baking powder
- ¼teaspoon red-pepper flakes
- ¼teaspoon kosher salt
- 2large eggs
- 1⅓cups full-fat buttermilk
- 4scallions, trimmed and cut on an angle into ¾-inch pieces (about ½ cup)
- 1tablespoon extra-virgin olive oil
- Nonstick cooking spray, as needed
- Berry-Jam Fried Chicken (optional), maple syrup, powdered sugar, berry jam and butter, for serving
Preparation
- Step 1
In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
- Step 2
In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
- Step 3
Heat the waffle iron according to the manufacturer’s instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about ¾ cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
- Step 4
Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
- Step 5
Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.
Private Notes
Comments
Turned out great. One change by necessity: used medium-grind yellow cornmeal since fine-ground white cornmeal wasn’t available locally. The recipe is sound and overcame the change. Also used an inexpensive waffle maker and the recipe produced five 6-1/2” waffles. One trick I use with buttermilk cornbread is to beat the ingredients together as directed, let it sit for a few minutes for good absorption, and then beat it once again thoroughly just before cooking. Worked with this.
I’ve always been taught to use baking SODA when cooking with buttermilk. From a southern cook.
I only had yellow cornmeal, so I don’t know if that affected the flavor, but this was not for me. I would rather use my standard waffle recipe with the fried chicken (which itself was excellent).
Savory waffles! Yummm! Quick question for the forum — since buttermilk is a naturally low fat byproduct of making butter, what is meant by “full fat buttermilk”?
Absolute wonderful recipe did not separate the eggs everything else as recipe called for my wife, fall in love with me again
Very simple, followed instructions exactly but added 1/4 c extra flour as advised in several notes. They came out great. Tastes like a waffel, other flavors are very subtle but i'm sure they will be great with the berry jam chicken.