Cornmeal Waffles

Cornmeal Waffles

24 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
DOE2
Recipe by  DOE2

“These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 waffles

ADVERTISEMENT

Directions

  1. Preheat a waffle iron, and coat with cooking spray.
  2. In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
  3. Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

Share It

Reviews (24)

Rate This Recipe
Duckie
19

Duckie

This recipe isn't missing some sort of fat it's missing a teaspoon of salt, that's all...Anyways, I absolutely love this recipe and when ever I make them I make double so I can keep some in the freezer for a quick delicious breakfast.

Love Baking
12

Love Baking

It was a very good recipe with healthy ingredients. I used fat free milk instead of buttermilk and added a bit more sugar. It is not expected out of cornmeal and whole wheat flour to make a tender and fluffy texture but it is healthy and has a special taste to it. My dear husband and I had it with jam, syrup and peanut butter. It was so filling. I will definetly make it again in the future. Thanks for a good recipe.

What a Dish!
8

What a Dish!

These were just ok. I think it's lacking some kind of fat (or something, even applesauce) to tenderize and moisturize it a little. I used lowfat buttermilk, added one egg yolk and a teaspoon of oil and they were still too dry and hard. I had to spray the top AND the bottom of my iron every time with cooking spray and they still stuck to it (and I have a nice non-stick iron that works great). I like to use blue cornmeal so I used that. I don't think I'd make this recipe again.

More Reviews

Similar Recipes

Cinnamon Belgian Waffles
(317)

Cinnamon Belgian Waffles

Wonderful Waffles
(224)

Wonderful Waffles

Deluxe Waffles
(199)

Deluxe Waffles

Emma's Belgian Waffles
(200)

Emma's Belgian Waffles

Sour Cream Waffles
(81)

Sour Cream Waffles

World's Best Waffles
(16)

World's Best Waffles

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cinnamon Belgian Waffles

>

next recipe:

Cornmeal Waffles with Chia Seeds