Southern Cornmeal Waffles, heartier and spicier than your standard Belgian waffle. Which means these stand up better than most to more inventive toppings. That and they need fresh accompaniments.
Course: Breakfast, brunch
Keyword: eggs, flour, sausages, Waffles
1/4cuphoney or Maple Syrup
4tbspunsalted buttermelted and slightly cooled
Separate the egg yolk from the egg white.
Mix all dry ingredients together, including spices. In a separate bowl, place all wet ingredients including egg yolks except for the egg white.
Using a whisk, whip the egg whites until they are light and fluffy with peaks.
Add all the wet ingredients (except for egg whites) with the dry, and then slowly fold in the egg whites. This will help the waffles be a bit more airy, especially when the cornmeal will make them heavier.
Finally, let the mixture sit for about 15 minutes while you heat up the waffle iron. When hot, lightly grease with butter or nonstick spray. Pour a bit of batter onto the iron, and cook until golden brown. Top with your toppings of choice, such as poached egg and sausages.