Today we made Cornmeal Waffles!
This recipe is from the book, “The Miller’s Meal: Corn, Wheat & Rye Recipes” edited by Barton McGuire, published in 1979.
1 1/2C flour, 1 1/2C cornmeal, 1 1/12t salt, 4t baking powder, 1/4C brown sugar, 1 1/2C milk, 3 eggs*, 3/4C butter, melted
*For extra lightness, separate eggs. Beat yolks instead of whole eggs, with milk. Fold in stiffly beaten whites after beating in dry ingredients.
Beat eggs. Beat in milk. Sift dry ingredients. Beat 1/3 of these into batter. Beat in melted butter. Beat in remaining dry ingredients. Turn into heated-up waffle iron.