Cornmeal Waffles

Ingredients

3/4 cup Coarse Yellow Cornmeal

3/4 cup All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

1 tablespoon Molasses

1 cup Buttermilk well-shaken

4 tablespoons Unsalted Butter melted

1 Large Egg

Equipment

Waffle Iron

Oven

Oven-Safe Cooling Rack

Tray

Directions

Combine cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

In a smaller bowl, whisk molasses, butter, buttermilk, and egg until combined.

Pour wet ingredients into dry ingredients and stir to combine.

Let the batter rest for 10 minutes.

Heat waffle iron according to manufacturer's instructions.

Brush waffle iron with melted butter or coat with nonstick spray.

Ladle in waffle batter, 1/4 cup at a time, and cook until lightly browned.

Carefully transfer cooked waffles to rack in oven to crisp as they set.

Repeat with remaining batter to make a total of 8 waffles. Waffles keep well for 4 days in the fridge and longer in the freezer.