Ingredients
1 cup Flour
¾ cup Corn Meal
2 Tablespoons Turbinado, Demerara or other coarse/brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Sea Salt
2 Eggs
1 ¾ cups Buttermilk
1 stick Butter, melted and cooled to room temperature
corn oil
Preparation
Mix dry ingredients in a medium bowl until well blended. Whisk buttermilk and eggs in measuring glass or small bowl until frothy.
Whisk buttermilk mixture into the dry ingredients.
Add melted butter to the batter and whisk until smooth.
Brush a light coating of oil on a pre-heated waffle iron. Working in batches, pour or spoon batter into hot waffle iron and cook to manufacturer’s instructions.
Serve immediately, or transfer to a warm oven to hold temperature.
Lightly re-oil waffle iron as needed.
Makes 8-10 standard waffles, 20-40 mini waffles.
NOTE: Works well to top with Roasted Strawberries.
