Show #417

Recipe By: ©2000 eric villegas

Ingredients:

1 cup all-purpose flour, unbleached, prefreably from michigan
1 cup cornmeal, coarse grind, yellow or white
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
2 large whole eggs, beaten
4 tablespoons unsalted "sweet" butter, melted and slightly cooled
1 3/4 cup cultured buttermilk

Directions:

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flour, cornmeal, baking soda,
baking powder, and salt. In another bowl beat together eggs with the
slightly cooled melted butter, and then add the buttermilk.

Add the wet ingredients to the dry and stir until combined. Allow to
rest for at least 5 minutes.

Ladle the recommended amount of waffle batter onto the iron and cook
the waffles according to the manufacturer's recommendations.

Serve immediately or keep warm in a 200 degree F oven until ready to
serve.

Notes:

Corn flour can be substituted for the cornmeal which offers a finer
smoother waffle.

The eggs may be seperated with the whites being beaten until stiff for
a lighter waffle.