Celebrate a bright new day with these tangy buttermilk cornbread waffles. Gild the lily with a little honey butter or top them with Whipped Cream and blueberries.
Heat a waffle iron according to the manufacturer’s directions.
In a large mixing bowl, combine the ingredients in the order listed. Fold to combine.
3 cup whole wheat pastry flour, 2 cup corn flour, 1 cup cornmeal, ¼ cup baking powder, 1 ½ teaspoon salt, 4 cup buttermilk, 1 cup neutral oil, 4 egg, ¼ cup honey, 1 teaspoon vanilla extract
Bake the waffles in the waffle iron.
Notes
Nutritional values are approximate and are based on 1 waffle (makes 16). Refrigerate leftovers promptly and use within 4 days.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.To make and freeze: Bake the waffles according to the recipe instructions. Cool them on a wire rack before storing in an airtight container in the freezer. To serve: reheat in the toaster or oven until hot, no need to thaw. Variations: Just like with cornbread or corn muffins, you can stir in chopped jalapeños and shredded cheese for a savory version or add blueberries for a sweet one.