Cornmeal Rye Waffles

Can two non-breakfast grains make a yummy waffle? Yes! These waffles are light and fluffy, but with a pleasantly grainy texture from the cornmeal. This recipe is from the King Arthur Flour Whole Grain Cookbook — they’re 100% whole grain! Which means they’re healthy and I don’t have to feel guilty grabbing another one…right?

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Ingredients

  • 3 c. buttermilk (or 3 c. milk plus 3 T vinegar, mixed and set aside for 5 minutes)
  • 2 eggs
  • 6 T butter, melted
  • 2 c. cornmeal
  • 1 c. rye flour
  • 1/4 c. sugar
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp baking soda

Method

Mix the buttermilk, eggs and butter. In a separate bowl, mix all the dry ingredients. Combine the dry ingredients and wet ingredients and mix quickly. It’s okay if you have a few lumps; if you overmix, the waffles may be tough. The batter will probably seem too runny at this point.

This is the batter before resting.

This is the batter before resting.

Let the batter rest for 10 minutes to thicken.

This is the batter after resting. You may be able to see it thickened quite a bit.

This is the batter after resting. You may be able to see it thickened quite a bit.

Cook in a waffle iron set on a high setting. These may require a bit of cooking spray on your waffle iron to keep them from sticking.

I served these with link sausage and a fruit salad for dinner and they were a big hit! This recipe makes at least a dozen waffles, so I recommend freezing the leftovers once they’ve cooled.

This recipe is linked up at www.littlehouseliving.com, where you can find other yummy things.

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3 thoughts on “Cornmeal Rye Waffles

  1. […] cornmeal-rye waffles, bacon, […]

  2. […] Thursday: cornmeal rye waffles, breakfast sausage, fruit […]

  3. […] Thursday: cornmeal rye waffles, breakfast sausage, fruit […]

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