So,
remember how making more cornbread was part of my late-recognised New Year’s Resolution? Well, I’m extending the definition of cornbread to include these
cornbread waffles. We received a waffle maker as a wedding present, and I don’t
use it anywhere near as much as I should do. Waffles are awesome. Sweet and savoury, I love them all. I currently am in love with these specific cornbread waffles. I love the
savoury/sweetness that using cornmeal automatically adds. They taste chewy and
dense but light and waffly all at once. We don’t really do the savoury waffle
thing very much in Australia, but I am a champion of it. So here you’ll see it
served with BBQ beef. So. Unbelievably. Good. This
makes a pretty big batch. Way too much for the two of us for dinner. I wrapped
the remainder in single serve portions of foil and froze them, then toasted
them as required in the toaster. I took some down to Molloy for a group getaway
and they made the most delicious breakfast with hickory bacon and creamy
scrambled eggs.
Cornbread Waffles1
cups plain flour¾
cup cornmeal
2½ tsp baking powder
½ tsp bicarb soda
½ tsp salt
½ tsp pepper
½ tsp smokey paprika½
tsp sweet paprika
1 cup ricotta
2 large eggs
1 cup milk½
cup water
4 tbsp melted butter
2 tbsps finely chopped herbs (I used parsley, basil and coriander)
Butter for the waffle iron Preheat
the oven to 150C to keep cooked waffles warm.
Whisk together all the dry ingredients in a big bowl. In
a smaller bowl, whisk the ricotta and eggs until smooth. Add the milk, water
and melted butter and stir to combine.
Pour
the wet ingredients into the dry ingredients and mix gently until no flour
remains. Fold in the herbs.
Heat
the waffle iron and brush with melted butter. Add the required amount of waffle
batter for your size iron. Mine makes small heartshaped ones, so I only need 2
tbsps or so of mixture per waffle. As you can see in the photos above, I was incredibly messy! Cook 5-8 minutes or until crispy and golden.
Remove to a plate and put in the oven to keep warm while you cook the
remainder. Serve with BBQ shredded beef and roast tomatoes
and grapes. Or bacon and eggs and maple syrup. Or just a drizzle of maple syrup
and an extra cracking of pepper
