Maple Cornbread Waffles

Inevitably almost every weekend my wife and I will find ourselves sitting around thinking, “what should we make this week?”.  Given how many recipes I have bookmarked that I still haven’t tried you would think this would be an easy question to answer.  And yet somehow it isn’t.  Sometimes there will be recipes I find that we make a week later, other times things will flounder about in my bookmarks tab only to be rediscovered months later.

Cornbread1

This recipe fell into the worst category of all, the “things I really want to make and haven’t forgotten about but just haven’t gotten around to yet”.  I’ve had these waffles bookmarked for 6 months.  And after taking one bite I immediately regretted missing out on 6 months in which I could have been eating these waffles.

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Seriously, they are that good.  Admittedly, I love cornbread and the idea of a waffle with cornbread taste and consistency was very exciting.  These are certainly the most dense waffles I have ever had.  Usually when I make waffles with leftover sourdough starter (using 2 cups of flour) I’m able to make 8 or 9.  For this recipe two cups combined of cornmeal and flour made 4 waffles.

Cornbread4

But don’t let that deter you.  I love the slightly coarse and grainy texture that you get from the cornmeal.  The maple syrup is a great way to sweeten them without just directly adding white sugar but it isn’t a completely overwhelming maple taste (which I think is a good thing).  I sliced up a peach and cooked it over medium heat with a bit of cinnamon until soft to put on top.  Enjoy!

Cornbread2

And don’t think I forgot that the college football season started this weekend!  I am just as irrationally excited as usual for Michigan football, just…starting next Saturday.  I have mixed feelings about how Dave Brandon has run the athletic department the past several years but have a strong and unshakable objection to and extreme displeasure with his decision to schedule the season opener against Appalachian State.  Why dredge up one of the darkest days of Michigan football and schedule a game in which we have nothing to gain?  I spent the weekend in Seattle and missed my first Michigan home game since enrolling as a student in 2007.  And I’m sad to say that I was not all that disappointed.  For those that know me, this is a pretty telling statement.  But now that it is done and over with I’m looking forward to one more game against Notre Dame before they jump ship on our rivalry.  Why not start your next gameday off with these waffles?  Enjoy!

Maple Cornbread Waffles (Makes 4)

Ingredients

  • 1 1/4 C AP flour
  • 3/4 C cornmeal
  • 1/4 C sugar
  • 1 T baking powder
  • 1/2 t salt
  • 1 C milk
  • 5 T butter, melted and cooled
  • 1/4 C maple syrup (the real stuff!)
  • 1 egg

Directions

Preheat your waffle iron according to product instructions.

In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt.  In a separate bowl combine the milk, butter, maple syrup, and egg.  Whisk until well combined.

Add the milk mixture to the other ingredients and mix well until there are no dry bits.

Pour 1/3 to 1/2 cup of batter into the waffle iron and cook until done according to your machine (probably 3 to 4 minutes).  Repeat until you have used up all batter.  Serve warm.

Recipe courtesy of The Baker Chick.

2 thoughts on “Maple Cornbread Waffles

  1. Pingback: A Bakers & Best Year In Review: 2014 | Bakers and Best

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