I’m so delighted to welcome another lovely guest post today as I get back into the swing of things! (One month old babies sleep more eventually right?) The sweet Stephanie from Girl Versus Dough is here to share a breakfast I cannot wait to try. My pancake craving from pregnancy has stayed with me postpartum and these sound absolutely amazing. Thanks so much Steph!
Hi there, The Baker Chick readers! My name is Stephanie and I blog about baking bread and other adventures at Girl Versus Dough. I’m so honored to be posting on Audra’s lovely site so she can spend more time cuddling with her new little man. Hearing about Audra’s journey through pregnancy and reading her amazing birth story are extra special and encouraging to me – for one, because I first met Audra in person last July when her bump was but wee, and two, because I’m expecting my own little one in May.
Which brings me to waffles. Because I’ve been craving waffles like you wouldn’t believe this entire pregnancy – warm, crisp, homemade waffles fresh from the iron. With butter and syrup on top, of course. These maple cornbread waffles are my current favorites. They’re lightly sweetened from a maple syrup-infused batter, and the cornmeal adds extra flavor and texture that I just l-o-v-e.
I’ve eaten these various ways: with sweet toppings like the aforementioned butter/syrup combo (plus some fruit, for the health), savory toppings like a fried egg (Audra’s three-bean turkey chili would be AMAZE on top of these waffles, too), or just plain. Straight from the fridge. At midnight (just kidding, I haven’t actually done that… yet).
I mean really, when you’ve got homemade waffles that taste this delicious and can be topped with so many different yummy ingredients, you don’t have to be pregnant to get some serious cravings for them at any time. Which is why I suggest you make a giant batch and freeze them – just in case.
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup melted (and slightly cooled) unsalted butter
- ¼ cup pure maple syrup
- 1 egg
- Heat a waffle iron and heat oven to 200 degrees F. In a large bowl, whisk together flour, cornmeal,
- sugar, baking powder and salt until combined.
- In a separate medium bowl, whisk together milk, butter, maple syrup and the egg until combined. Add
- the milk mixture to the flour mixture; whisk until smooth.
- Pour about a ¼-cupful of batter onto the waffle iron; close and cook 3 to 4 minutes until waffle is crisp and golden. Transfer to a baking sheet; place in heated oven to stay warm. Repeat with remaining batter.