Aug 12 2015
Both of my daughters have picked up the cooking bug. L particularly enjoys baking, perfecting recipes and making birthday cakes for friends. J is very experimental with her cooking. She has recently been on a chia pudding bender and has been known to make outrageous (I’m not a huge fan) microwave mug cakes. Both girls have started some sort of baking/culinary club at school and scour the web for interesting recipes on the vast number of cooking blogs.
Neither of their schools offer cooking as an elective and neither really has a kitchen that can be used at school. They resort to bringing in baked goods and trying them out on friends and club members. Nonetheless, both have figured out ways to cook at school without a kitchen. One way is microwave mug cakes. Another is to bring in waffle irons and make waffles at school. I think their efforts are pretty ingenious.
J was supposed to have a waffle event at school a while back (I am the club “advisor”) with her club. But the other students forgot their waffle irons or didn’t get her email and the event needs to be postponed. In the meantime, this got me considering the waffle. I started thinking outside of the box and did a quick search for “savory waffles” on the web. As a lover of cornbread, I added that to the search criterion, too. There is a plethora out there, but I came up with my own combination that I tried out in our very old, $10 waffle iron. It is sort of a small waffle iron that is a happy medium between a standard waffle and a Belgian style waffle. I’m used to it. It works. I wish I had a second one. In fact, with all these fancy waffle irons that you flip over to get the best rise on the waffle, I’ve started turning my little machine over while it is baking away. It isn’t that I’m too cheap to buy a new one, well maybe it is, but I really like the one I’ve got.
What would you serve with these? Eggs and bacon, for sure. Side dish for chicken, absolutely. With chili, ribs, or any other dish that goes with cornbread, yup. Plain, right off the waffle iron….oh, yeah.
They are super easy and, actually, I used gluten free flour in the test batch, but suspect that regular flour would be absolutely fine.
Savory Gluten-Free Cheesy Cornbread Waffles
(can substitute regular flour!)
1 cup cornmeal
1/2 cup Jeanne’s GF Flour Mix
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. paprika
1/8 tsp. cayenne
1/4 tsp. herbs de provence, optional (or fresh herbs added with the cheddar)
3 tbsp. melted butter
1 1/4 cups buttermilk
1/2 cup grated cheddar cheese, plus more for sprinkling on top for cheesy crust
optional: sliced scallions
Combine dry ingredients in a large bowl. Combine liquid ingredients in a bowl. Add liquid ingredients to dry ingredients and mix thoroughly. Add 1/2 cup grated cheddar cheese and mix in. The batter is pretty liquid.
Let mixture rest 10 minutes. You can also make this ahead and refrigerate it.
Preheat a non-stick waffle iron. Pour batter into the waffle iron, not too full (no specific amounts here – each iron is different) and sprinkle some cheese on top of the batter. Close the waffle iron and cook according to the manufacturers directions, until the steam has died down (4-5 minutes) and the waffle is golden and crisp. Remove and serve.