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Are you looking for a hearty waffle that will hold your maple syrup AND keep you from getting hungry until it is lunchtime? Then look no further than these cornmeal waffles! Packed with real, healthy ingredients these waffles are both filling and fluffy, a combination that is hard to beat!

A waffle made with love

My dad's mother passed away when I was 16 years old. While we were preparing for her funeral the question was asked “Who would get Grandma’s cookbook?” Grandma was a lifelong cook. She loved people and she loved her people through cooking. I am proud to say that I inherited this love from her. When it came to her cookbook, there were many recipes the family wanted, but only one copy. So my dad and I began a year-long project of compiling all of the recipes into a cookbook so that everyone, her friends and family, might have a copy of her delicious recipes.

This corn meal waffles recipe is one of those recipes. I remember having them when we would go to visit her. She made a lot. She always did. But I could never eat more than two. They were that filling! We also somehow never got tired of them. Put maple syrup on top of them and they are an excellent breakfast meal. Sausage gravy and suddenly they were a filling dinner.

I now have served them to people who will look me dead in the eye and say “I don't like pancakes and waffles.” They will be left asking for seconds. As well as full. That is an important part.

The Perfect Hearty Waffle

These waffles are heartier than your standard waffle made of pancake mix. They only take a few minutes longer than pouring premix out of a box, but if you're worried about the extra time it may take in the morning, you can always make them ahead of time and freeze them! As a bonus, they are so much better for you!

What is in these waffles?

The main ingredients are cornmeal and flour. I use fine ground cornmeal so they are not too gritty, and all-purpose, unbleached whole wheat flour. I will be sharing my choices of flour in the coming weeks.

The recipe calls for vegetable oil, I recently made the decision to stop using vegetable oil and have since found that melted butter works nicely as a replacement in this recipe.

The trick to fluffy waffles.

There is one critical and important step to ensuring that the waffles turn out light fluffy and raise the way they should. This is to separate the eggs, and beat the egg whites.

Mix all the ingredients together except for the egg whites, and in a separate bowl beat the egg whites until you have stiff peaks. Then with a spatula, gently fold in the egg whites to your batter. The egg whites help add air to your batter extending the number of waffles you can make while preserving a light texture to what would otherwise be a fairly dense mixture.

I don’t personally keep the batter in the fridge until I'm ready to use it, however, I have tried it and it does work. The batter should last for 3 days.

My favorite way to save these waffles is to freeze them. Cook up the whole batch, and lay the waffles you will not be eating on a cookie rack to cool and dry just a bit. Transfer them into a Ziploc bag and freeze when they are cool to the touch. Now you can take them out, thaw them in a toaster or in the microwave and eat them like normal!

This is a great way to have things in your freezer that you can grab for breakfast on a busy morning.

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