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Cornbread Waffles or Pancakes

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“These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it’s hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.”
READY IN:
10mins
YIELD:
6-8 waffles
UNITS:
US

Ingredients Nutrition

  • 1 12 cups self-rising yellow cornmeal (stone ground has the best texture)
  • 1 cup self-rising flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 cup corn oil
  • 2 eggs
  • 1 12 cups milk

Directions

  1. Combine the dry ingredients and mix well.
  2. Mix the wets together.
  3. Combine the wet and dry.
  4. Mix lightly, but don’t overwork it.
  5. Ladle on to your griddle and cook ‘till golden brown --
  6. Extras freeze well and reheat in the toaster.

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