I’ve been using a waffle recipe from Cook’s Country for the last few months, but last week, I pulled out this one from Martha’s Living Cookbook, and the family loved it. In fact, even my pretty-undiscerning-8-year-old thought they were the best he’d ever had. And I thought they were great, too. They are crisp and light, a little buttery, but not too much. I didn’t make the apricot-cherry compote, but I did heat some frozen peaches and blackberries, which were terrific, too. I also didn’t do creme fraiche; instead, I whipped some cream and added maple syrup to sweeten it. Anyway, here’s a great new waffle to try. This recipe made about 8 waffles in my waffle maker.
Cornmeal Waffles
- 8 ounces creme fraiche
- 1/4 cup confectioners’ sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup coarse yellow cornmeal
- 3 tablespoons plus 1 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 5 tablespoons unsalted butter, melted
- Apricot-Cherry Compote
- Whisk together creme fraiche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).
- Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
- Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.
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