Golden Cornmeal Waffles
 
 
Makes about 8 waffles (using a Belgian waffle iron)
Ingredients
  • ⅔ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 4 teaspoons sugar
  • ¾ + ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, separated
  • 1⅙ cups buttermilk, at room temperature (see notes)
  • 3 tablespoons unsalted butter, melted and cooled slightly
Instructions
  1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt; mix well.
  2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
  3. Add the wet mixture to the dry mixture and mix just until the batter is combined.
  4. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
  5. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Serve immediately, or set aside to cool and freeze for later.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to measure 1⅙ cups. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/golden-cornmeal-waffles/