Dinner was awesome with these cornbread waffles. We ate them Navajo taco style with all the fixings!
I found the recipe here. The batter made 8 seven inch round waffles. At first I wished that I had doubled it (because we are a family of 6), but in reality, by the time we doctored it up with fixings, one was very filling. We drizzled honey on the remaining two and that was most delicious!
Cheddar Cornbread Waffles
1 cup all-purpose GF flour (featherlite)
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 1/2 cups shredded sharp Cheddar cheese
3 large eggs
1 cup buttermilk
1 cup club soda
1/3 cup canola oil
Sift together first 6 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
Spray waffle iron with cooking spray. Pour ½ c batter into round waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.
Serve up with our favorite toppings. We used the following: