Cornmeal Rye Waffles Recipes

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CORNMEAL WAFFLES



Cornmeal Waffles image

These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.

Provided by DOE2

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup whole wheat flour
1 ½ cups cornmeal
2 ½ tablespoons white sugar
2 tablespoons baking powder
¾ teaspoon baking soda
4 egg whites
1 ¾ cups nonfat buttermilk

Steps:

  • Preheat a waffle iron, and coat with cooking spray.
  • In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
  • Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g

CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP



Cornmeal Waffles With Banana Bourbon Syrup image

Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you'd prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.

Provided by Melissa Clark

Categories     breakfast, brunch, dessert, main course

Time 35m

Yield About 10 waffles

Number Of Ingredients 14

7 tablespoons unsalted butter, more for waffle iron
1 large ripe banana, peeled and sliced into 1/2-inch-thick rounds
2 tablespoons bourbon
1/2 cup maple syrup
50 grams toasted chopped pecans (1/2 cup), optional
160 grams all-purpose flour (1 1/4 cups)
100 grams finely ground cornmeal (3/4 cup)
15 grams sugar (1 tablespoon)
8 grams baking powder (1 teaspoon)
5 grams fine sea salt (1 teaspoon)
3 grams baking soda (1/2 teaspoon)
1 cup sour cream or Greek yogurt
1 cup whole milk
4 large eggs, separated

Steps:

  • Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
  • In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
  • Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
  • In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
  • Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 15 grams, TransFat 0 grams

CORNMEAL WAFFLES



Cornmeal Waffles image

From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.

Provided by Molly53

Categories     Breakfast

Time 21m

Yield 12 waffles

Number Of Ingredients 9

2 cups cornmeal
3 cups water
2 teaspoons salt
2 tablespoons butter or 2 tablespoons shortening
4 eggs
2 cups flour
1 teaspoon baking soda
1 cup milk
1 1/4 cups buttermilk (approximate) or 1 1/4 cups sour milk (approximate)

Steps:

  • Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
  • Cool.
  • Sift flour, salt, baking soda together.
  • Beat eggs until very light and add to cornmeal mush.
  • Add sifted flour mixture alternatively with milk and stir thoroughly.
  • Add enough buttermilk or sour milk to make a thin batter.
  • Spray your waffle iron with cooking spray.
  • Bake batter in hot waffle iron until golden brown.

Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4

CORNMEAL RYE WAFFLES



Cornmeal Rye Waffles image

adapted from king arthurs flour site and kt made blog if you dont want to add sugar honey or real maple syrup works well also

Provided by Dienia B.

Categories     Breakfast

Time 30m

Yield 1 batch

Number Of Ingredients 10

2 cups milk
1 tablespoon lemon juice
2 eggs
2 teaspoons sugar
2 cups cornmeal
1 cup rye flour
1/2 cup butter, melted
2 tablespoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • mix milk ,butter, eggs ,cornmeal, sugar and rye together
  • let rest 15 minutes for flours to soften
  • add lemon juice mix
  • add baking soda and baking powder
  • pam the heck out of waffle iron every time these guys stick
  • batter will be thick use a little less than 1/2 cup of batter and spread it out a little
  • the longer you cook these the crisper they are.

CORNY OATMEAL WAFFLES



Corny Oatmeal Waffles image

Wheat- and dairy-free waffles are made with oats and corn. No sweetener is needed as these could be used as a base for a savory meat or vegetarian main dish topping. Pour a sweet or fruit topping on for a tasty breakfast treat!

Provided by sueb

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 8

cooking spray
2 ¼ cups rolled oats
1 cup rice flour
½ cup cornmeal
4 teaspoons baking powder
2 cups soy milk
2 eggs
¼ cup oil

Steps:

  • Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
  • Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
  • Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 55.5 g, Cholesterol 62 mg, Fat 14.9 g, Fiber 4.9 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 395.1 mg, Sugar 3.8 g

CORN WAFFLES



Corn Waffles image

These corn waffles are an excellent alternative to corn fritters. You lose the excess deep-fry fat, but the flavor is still there!

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 35m

Yield 6

Number Of Ingredients 8

2 cups/9 ounces all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar (or less for savory waffles)
2 large eggs (beaten)
1 2/3 cups milk
1/4 cup butter (melted)
1 12 to 15-ounce can whole kernel corn (well drained, or about 1 3/4 to 2 cups cooked fresh corn kernels*)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 200 F - this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron .
  • Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
  • In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
  • In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
  • Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.
  • Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
  • When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.
  • To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 340 kcal, Carbohydrate 50 g, Cholesterol 88 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 14 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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