A whole-grain mix you can make ahead and have on hand for when you’re ready for cornmeal and oat waffles? Sounds like heaven to us! Although butter and maple syrup are the standard condiments, you might want to try sorghum syrup, a Southern favorite.
Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a blender or food processor until it’s the consistency of coarse cornmeal.–Bruce Weinstein and Mark Scarbrough
LC For the Pancake Lovers Amongst Us Note
Authors Bruce Weinstein and Mark Scarbrough—bless them—note that if you want to turn this handy dandy waffle mix into pancake mix—soon to be pancake batter—simply thin it out with 1/4 cup additional milk (or maybe a touch more, depending on how dry the flours have gotten as they’ve sat on the shelf) and presto! Pancakes in place of waffles. We’re quite taken with the nuttiness imparted by the whole grains, although if anyone in your family wrapping their mind around healthful anything that early in the morning, consider distracting them by embellishing that stack with a slab of ham, an egg sunny-side up, berries, or sliced fruit galore.
Cornmeal and Oat Waffles Recipe
- Quick Glance
- 15 M
- 45 M
- Makes mix for 24 waffles, batter for 3 waffles
- For the waffle mix
- 4 cups coarse whole-grain yellow cornmeal
- 2 cups whole-wheat flour
- 1 3/4 cups whole-grain spelt flour
- 1 cup old-fashioned rolled oats (don’t use quick-cooking or steel-cut oats)
- 3/4 cup granulated sugar
- 1/4 cup baking powder
- 4 teaspoons salt
- 1 teaspoon ground cinnamon (optional)
- For the waffles
- 1 large egg
- 1/2 cup plus 1 tablespoon milk (whether whole or fat-free or anything in-between)
- 2 1/2 tablespoons butter, melted and cooled, or 2 tablespoons nut oil (walnut, hazelnut, or pecan)
- 1/2 teaspoon vanilla extract
- Make the waffle mix
- 1. Whisk the cornmeal, whole-wheat flour, spelt flour, oats, sugar, baking powder, salt, and cinnamon, if using, in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store at room temperature for up to 3 months in a dark, cool pantry.
- Make the waffles
- 2. To make 3 waffles, scoop 1 cup plus 3 tablespoons waffle mix into a large bowl. Whisk in the egg, milk, butter or nut oil, and vanilla. Mix well and let rest at room temperature for 10 minutes while the waffle iron heats.
- 3. Heat the waffle iron.
- 4. Make the waffles according to the manufacturer’s instructions on the waffle iron. Pile the waffles into stacks and serve ’em while they’re hot, hot, hot.
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Cornmeal and Oat Waffles Recipe © 2012 Bruce Weinstein | Mark Scarbrough. Photo © 2012 Tina Rupp. All rights reserved.
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