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Ingredients
1 cup cornmeal, preferably of a stone-ground variety
1 ½ cups boiling water
Salt to taste, if desired
¼ cup solid white shortening
2 eggs, separated
1 cup flour
½ teaspoon baking soda
2 teaspoons baking powder
½ cup milk
1 cup buttermilk
Nutritional analysis per serving
27 grams carbs; 38 milligrams cholesterol; 199 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram trans fat; 1 gram fiber; 298 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
- Step 2
Beat the egg yolks and add them to the cornmeal mixture, stirring.
- Step 3
Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
- Step 4
Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Private Notes
Comments
I had to add a LOT more flour and another egg and then these turned out quite well.
We call these polenta waffles- they are our favorite served alongside cherry compote made from cherries harvested at home. Super yummy!
I subbed melted butter for the shortening, Greek yogurt for the buttermilk, and added 2 teaspoons of sugar. Great flavor and texture. It was difficult using a Belgian waffle iron to get the middle cooked as much as we would like; increasing the time from 4 to 5 minutes just made the outsides more crispy. A regular waffle iron would probably work better for this recipe. We’re looking forward to heating the leftovers in the toaster.