Cornmeal Waffles

These waffles have a wonderful crunchy texture from the addition of wheat germ and cornmeal that is not usual with waffles. Since most of us eat breakfast on-the-run on weekdays, it's so nice to slow down with a breakfast a bit more special on the weekend when time might allow. This favorite recipe is kid-friendly and comes from Sunset's Ideas and Recipes for Breakfast and Brunch. Blessings...

Recipe:

2 eggs, separated
2 cups buttermilk
1 cup whole wheat or unbleached white flour (I use whole wheat)
3/4 cup cornmeal
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tbsp. sugar
1/4 cup wheat germ
6 tbsp. butter, melted and cooled

1. In a medium-size bowl, beat egg yolks and buttermilk until blended.
2. In another medium-size bowl, stir together flour, cornmeal, baking powder, soda, salt, sugar, and wheat germ. Gradually add flour mixture to yolk mixture; blending until smooth with a spoon. Stir in butter.
3. In a small bowl, beat egg whites just until stiff, moist peaks form; fold into cornmeal batter just until blended.
4. Bake waffles in a preheated waffle iron according to manufacturer's directions. Serve hot with butter and syrup.

Yield: Makes about 1 dozen 4-inch-square waffles.
Tip: If you are making waffles for a crowd, an easy way to keep the baked waffles warm while you continue cooking is to lay them on wire cooling racks on rimmed baking pans in a 300 degree oven. They will stay nice and warm until everyone is able to sit down together.

Corn Muffins

I've never made corn muffins, only cornbread, which has been a family favorite forever. When I came across this recipe in Cook's Illustrated Magazine I decided to give it a try so that we could compare corn muffins to cornbread. We love both! The difference with the muffins is the larger amount of sugar in them compared to the cornbread that I've been making for years. These muffins are light, sweet, and so tender they could be served for breakfast, as well as alongside a bowl of chili, soup, or as we did, alongside the Potato Kielbasa Skillet recipe that was posted yesterday. This recipe comes very highly recommended from my hubby! Blessings...

Recipe:

2 cups unbleached all-purpose flour
1 cup fine-ground, whole-grain yellow cornmeal (I use Alber's)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup sugar
1/2 cup unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk

1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease a standard muffin tin.
2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
3. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds.
4. Add sugar to eggs; whisk vigorously until thick and homogeneous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
5. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mounds. Do not level or flatten surface of mounds.
6. Bake until muffins are light golden brown and toothpick inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes, then remove muffins to wire rack to cool, or serve warm.

Yield: 1 dozen