Tuesday, February 5, 2013

{Unbelievably Incredible} Savory Cornmeal Waffles


Can I tell you about these waffles?
I mean, I know that's why you're here, but can I just tell you about these waffles?
They. Are. Amazing.
Amazing, I tell you!

I don't know how to begin to tell you how satisfying they are to me. They fill up something in my soul as they fill up my tummy.


One of my favorite things about this meal is its versatility. I could eat this any time of day: Breakfast, yes; Brunch, for sure; Lunch, don't mind if I do; Dinner, double yes. Midnight snack? Probably! (Especially if you stashed some away in the freezer for just such an occasion.)

You can dress it up any way you like, but the essentials are the waffle (duh), an egg on top (poached, fried, scrambled, what-have-you), and good salsa (I use Yellow Chile & Tomatillo Salsa from Trader Joes -- my favorite!). After that, it's up to you. Sour cream, cheese, avocado -- all good ideas.

But the best idea is these waffles.


Savory Cornmeal Waffles
From Joy the Baker

1 1/4 c. flour
1/4 c. cornmeal
1 1/2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1/3 c. unsalted butter, melted
2 large eggs
1 1/4 c. buttermilk
3 Tbsp. chopped scallions (chives are lovely, too!)
2 Tbsp. chopped parsley (when my fresh parsley is out of commission for the winter, I use 1 Tbsp. dried)
salsa and eggs

Set your waffle iron in a level, clean surface and turn on to preheat.
In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda,  and salt. Set aside.
In a medium bowl, whisk together eggs, butter, and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Add the scallion and parsley.  Stir until just incorporated -- batter may be lumpy.
Cook according to your waffle machine instructions and your preference of crispiness.
While the waffles cook, fry up some eggs in a nonstick frying pan. I like fried, but sunny side up and scrambled are both divine. I do scrambled for my toddler.
Serve waffles with good salsa and hot eggs.  Top with extra scallion, if desired.  Waffles are best served immediately, but they can also be frozen for later: Allow waffles to cool completely.  Store them in a ziplock bag, and stash in the freezer.  In the morning, gently reheat waffles in the toaster.

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