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
cooking
spray
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:
Hormel
chili
Chopped
olives
Tomatoes
Shredded
lettuce
Sour
cream
Grated
cheese
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