Cornbread waffles are my new thing for fall. They are a breeze to make, just like making cornbread, only they have a fun twist for kids. My five-year-old gets to mix the batter and make his waffles, too.
Freezer Cornbread Waffles
Makes 1 dozen {I’d double if I were you}
Ingredients:
- 2 cups self-rising corn meal {I use Hodgson Mill Yellow Corn Meal Mixl}
- 1-1/2 cups buttermilk {I sour my 2% milk with 1-1/2 tablespoons lemon juice for about 5 minutes)
- 1/2 stick butter, melted
- 1 egg, beaten
Directions:
- Mix liquid ingredients and add to cornmeal, stirring well.
- Add about 1/3 cup batter in each waffle well.
- Bake as directed in the waffle maker.
- Cool on wire racker until completely cool before freezing in a labeled gallon size freezer bag.
Toast each waffle in the toaster on moderate setting until crispy and warm inside. I use a defrost setting first and then toast as usual. You may use a low setting and then regular setting if you don’t have defrost mode.
This is a super easy whole grain bread straight from the freezer. Imagine it beside a bowl of steaming chili or soup for upcoming fall days. Look at all the nooks and crannies for real butter and maybe honey or apple butter. I’m dreaming up the possibilities…
How do you like your cornbread?
