“From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.”
READY IN:
21mins
YIELD:
12 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
  2. Cool.
  3. Sift flour, salt, baking soda together.
  4. Beat eggs until very light and add to cornmeal mush.
  5. Add sifted flour mixture alternatively with milk and stir thoroughly.
  6. Add enough buttermilk or sour milk to make a thin batter.
  7. Spray your waffle iron with cooking spray.
  8. Bake batter in hot waffle iron until golden brown.

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