I was hungry, but wanted something simple; something that didn't take a lot of time but left me feeling satisfied. This is my go-to recipe when I don't feel like melting butter or whipping egg whites to fold into a batter, like so many waffle recipes require. This recipe for cornmeal waffles couldn't be easier -- the ingredients are thrown into a blender, whipped and poured onto a hot waffle iron. As you can see, we ate our waffles sprinkled with fresh raspberries, but this savory cornmeal waffle would also be great topped with creamed chicken for lunch. (I have a great recipe for that which I will share with you some time.)
Blender Cornmeal Waffles
• 1 egg
• 3/4 cup milk
• 1/4 cup canola oil
• 1 cup unbleached flour
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
Preheat the waffle iron. Put all of the ingredients into the blender container; cover and process until dry ingredients are moistened. You may need to clean down the sides of the container with a rubber spatula. Do not over-process. Pour batter onto waffle iron grid and bake until golden, about 3 minutes.
Blender Cornmeal Waffles
• 1 egg
• 3/4 cup milk
• 1/4 cup canola oil
• 1 cup unbleached flour
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
Preheat the waffle iron. Put all of the ingredients into the blender container; cover and process until dry ingredients are moistened. You may need to clean down the sides of the container with a rubber spatula. Do not over-process. Pour batter onto waffle iron grid and bake until golden, about 3 minutes.
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