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.
Elisa @ Insalata di Sillabe says
These waffles look simply delicious and I love that they can be paired with savory toppings, too!
xo, Elisa
Nicole ~ Cooking for Keeps says
Oooo I love the idea of topping these with something savory. I’d even swoon for a savory/sweet combo. Honestly though, I could just eat these plain with just a touch of butter. The perfect breakfast….or dinner. :)
Jen says
WHY don’t I own a waffle iron?!
Courtney @ Neighborfood says
Love the idea of adding cornmeal to waffles! I bet the texture is amazing!
Annie @ Annie's City Kitchen says
Chili on a waffle sounds aammmaazing! I won’t be able to think of anything else all day. WANT.
Nancy @ gottagetbaked says
Congratulations to both of you ladies on your wee ones! These waffles look incredible. Seriously. I love the corn meal in there for that lovely crunch. And while I often eat my waffles doused in maple syrup, I’m now dying to try them with savoury toppings. Chili topped waffles sounds ridiculously good.
Kayle (The Cooking Actress) says
ooooh! I love Stephanie!! AND THESE WAFFLES! So crunchy and delish!
Nichole says
Thanks! As soon as I saw the recipe I HAD to make these. If anyone is interested, I used coconut sugar instead of white, coconut oil instead of butter, and whole wheat flour and cornmeal. Super yummy. :o)
Katrina @ Warm Vanilla Sugar says
Holy moley, these sound great Audra! Yum!
Francesca says
These look so light and fluffy! Delicious.
Kira - HealthAble Old Soul says
I have a whole bag of cornmeal sitting in the cupboard – finally time to put it to use!
Stephie @ EYHO says
I love Steph, I love Audra, I love waffles, I love to love this lovely post. ALL THE LOVE.
Rachel @ Bakerita says
These sound so amazing!!! What a yummy, yummy waffle. I seriously need to get a waffle iron…
Jessica @ Jessiker Bakes says
These look so fabulous! I would definitely make a ton and freeze them so I could eat them all the time.
The Squishy Monster says
I love the idea of cornmeal getting in on the mix. Yummy!
Heather says
I made these this morning. I used 1/2 whole wheat flour and 1/2 all purpose flour. I also added Chia seeds (because I had them and I’m not sure what to really do with them. They added a fun crunch, but we couldn’t taste them). My 6yo and I loved these!! They are especially good with the Vanilla Maple Yogurt Sauce we use in our home instead of syrup (equal parts of maple syrup and vanilla yogurt). I started that when she was tiny and loved dipping everything and syrup was just too messy. Turns out we all prefer that to syrup on our waffles and pancakes! These are going into my recipe stash. So good!!
Heather says
BTW, I did the nutrition work up on these (sing half wheat flour and skim milk) and this is what I came up with (if you wanted this info). 1 waffles (makes 8) 248 calories 38g Carbs 9g Fat 5g Protein
Renee @ Awesome on $20 says
Wow, these sound so fantastic. I love cornmeal pancakes, so I bet waffles might be even better.