I used a recipe in the old Better Homes and Gardens cookbook as the basis for this recipe. You don’t have to use the cornmeal if you just want plain waffles. Or you can substitute another kind of flour–barley, whole wheat, etc. The beaten egg whites give these a very light and fluffy texture. The leftovers are okay the next day if you reheat them in an oven or toaster, but they will be a little heavier.
Buttermilk Cornmeal Waffles
1 cup fine cornmeal
1 cup all-purpose flour2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
3 large egg yolks
3 large egg whites>
1/2 cup cooking oil
Preheat your waffle iron while preparing the batter.
Whisk all the dry ingredients together in a large mixing bowl. Set aside.
Place the 3 egg whites in a clean glass or metal bowl–not plastic, and beat with an electric mixer (or by hand with a clean whisk) until soft peaks form. When you pull the beaters up, the egg whites will hold a soft shape and fall back on themselves. Set aside.
In a large measuring cup, whisk together the 3 egg yolks, buttermilk, and cooking oil. Add this mixture to the dry ingredients. Gently stir–do not overmix. There should be quite a few lumps left. Add the egg whites, folding very gently and slowly. Streaks of egg white should be visible.
Using a ladle or large spoon, place batter on the waffle iron plates and cook according to manufacturer directions.
Serve with your choice of toppings: butter and syrup, fruit and whipped cream, flavored syrups, or honey. You can also use it as a savory waffle.