Category Archives: cornmeal

Cheddar Scallion Cornmeal Waffles

Cheddar Scallion Cornmeal Waffles {Gluten-Free}When I posted that Cheesy Jalapeño Cornbread a couple weeks ago, I had a thought that I could give a similar treatment to my Cornmeal Waffles. That’s to say I didn’t plan on posting two cornmeal-based recipes so close together, but I couldn’t get that idea out of my head…and so, here we are.

With minimal changes to the source recipe (swapping all the vegan ingredients for eggs and dairy), a bit more liquid, a brick’s-worth of grated cheddar and some sliced scallions, I was able to take those sweet-leaning waffles in a decidedly savory direction.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}You know, one that involves stacking smoked salmon and avocado and sriracha and lacy fried eggs on top of Cheddar Scallion Cornmeal Waffles and calling it breakfast or lunch or brunch or whatever.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Aren’t these pretty? I’ve found my other waffles a bit difficult to photograph, but these are so dynamic and colorful! Love those golden, cheesy wells and all the fun toppings.Cheddar Scallion Cornmeal Waffles {Gluten-Free}I am huge fan of all things onion, so scallions were a natural choice as a mix-in. Feel free to leave them out if they’re not your thing, or swap ‘em for chopped herbs or minced jalapeños or anything else your heart desires.

Like my other cornmeal-based recipes, Cheddar Scallion Cornmeal Waffles are naturally gluten-free. Also, they freeze & reheat like a dream, so you can stash them and then throw together a meal at the drop of a hat. Or eat them with your hands like a wild animal while writing a blog post. Not that I’d know anything about that.Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Cheddar Scallion Cornmeal Waffles {Gluten-Free}
makes 16-17 4-inch waffles

2 large eggs, room temperature
1 teaspoon dijon mustard
1 1/2 cup buttermilk, room temperature
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
8 ounces sharp cheddar cheese, grated
1/4 cup thinly-sliced scallions (about 3 small scallions)
1/2 cup (1 stick) unsalted butter, melted & cooled slightly

For the waffle iron:
cooking spray

For serving:
smoked salmon
avocado
sriracha
soft-boiled, poached or fried eggs
thinly-sliced scallions

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

In a small bowl, whisk eggs until pale. Add dijon, followed by buttermilk. Set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder. Use a silicone spatula to fold in grated cheddar and scallions. Stir in melted butter, followed by egg/buttermilk mixture.

Grease waffle iron with cooking spray. Pour a 1/4 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the wells are turning golden, about 6-8 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with lox, sour cream, eggs and/or scallions, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread {Gluten-Free}When I officially wore myself out baking a few weeks ago and took an extended break, I’d like to say I missed the kitchen immediately, but I didn’t. For five days, I didn’t think about baking (or cooking) at all, except when slapping together a grilled cheese or scrambling eggs so that I didn’t have to live on restaurant food for a week.Cheesy Jalapeño Cornbread {Gluten-Free}But then, on the sixth day (Friday), I woke up thinking about Cheesy Jalapeño Cornbread. I had all the ingredients (hi, I keep a weird bag of jalapeños in my crisper) and I wanted to make it so bad—the way only someone who obsessively bakes gets about a recipe, as though my body might just go into autopilot and start whisking together ingredients without permission from my brain.

Instead, my body and my brain went to see Uncut Gems, and baking stayed on the back burner for another three days.Cheesy Jalapeño Cornbread {Gluten-Free}Then Monday came and lo,* there was Cheesy Jalapeño Cornbread, and it was good. Still is good. Like really good. It’s got crisp edges and a brown lid, but the center is tender and almost custard-like from the additions of sour cream and eggs. As it’s made with only yellow cornmeal, there’s no way to overmix and make it tough—difficult to overdevelop the gluten when there is none!

*I guess I say “lo” now.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}As far as spice levels go, I like to live on the edge….but I used three jalapeños with seeds in the first round and sort of regretted it. This one (the second) is still almost too spicy for me, even after discarding half the seeds, but a bevy of shredded sharp cheddar and a few tablespoons of sugar offset all that intensity. If you’re sensitive to heat, maybe forgo seeds altogether, reduce the amount of jalapeño or try my Chorizo Cornbread instead. Or maybe just make 2020 the year you accidentally burned off all your tastebuds with cornbread and lived to tell the tale.

…ten days into this year and I’m already maximum weird, y’all. Oh lord.Cheesy Jalapeño Cornbread {Gluten-Free}

Cheesy Jalapeño Cornbread
makes one 9-inch pan

1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
3 tablespoons granulated sugar (optional)
1 tablespoon baking powder
3/4 teaspoon Kosher or sea salt
1/2-3/4 cup minced fresh jalapeños* (2-3 medium), with or without seeds
8 ounces grated sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 tablespoon neutral-flavored oil (I like canola)

Preheat oven to 400F. Place a 9-inch cast iron or other heavyish baking dish it in the oven to heat through. (See note* if you do not have that sort of dish.)

Combine milk, sour cream, and eggs in a measuring cup or small/medium bowl. Whisk together with a fork. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add minced jalapeños and grated cheddar, and toss to coat. Pour in milk mixture and fold together. Fold in butter.

Remove hot pan from oven and add oil. Carefully swirl to coat. Transfer batter to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 10 minutes before slicing and serving Warm.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

1. Some people prefer minced pickled jalapeño here, which adds a nice acidic flavor and will have less heat.
2. If using a regular 9-inch baking pan (round or square), grease it, line with parchment, and grease again. Do not preheat the empty pan. Skip the oiling step before adding batter to the pan.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}The last morning on Swan’s Island is usually a bit of a bummer. Sure, we’re still on-island for the day, but the thought of leaving on the following morning’s early ferry is looming. We’ve accepted that this will not be the year that we canoe. The only thing left on our “must” list is to hike around the lighthouse. It’s time to buy the things we’ve been eyeing at the vintage/antiques stores all week. To go say goodbye to the couple that owns the general store—after five summers, we’re on a first name basis. It’s time to take our recycling and garbage to the transfer station.*

*It’s not all fairy princess magic time, even though there is something sort of endearing about the whole process. I wish NYC waste disposal were so adorable.Cornmeal Waffles {Vegan & Gluten-Free}But it’s also time for one last good breakfast. Since VJ bought herself a waffle iron a couple of years ago, waffles have been a vacation must for us. She usually takes the helm on that, veganizing a very good gluten-free mix and serving up breakfasts that I am more than happy to eat on the cove-facing patio, but she politely agreed to my request to “mess with the waffle iron” this year.Cornmeal Waffles {Vegan & Gluten-Free}Initially, she may have regretted this. I had it in my head that my Cornmeal Pancake batter would work just as well in a waffle iron. Truly, I was so sure of this that I was congratulating myself weeks ahead of time for being such a culinary genius and had practically already written the accompanying blog post.

I should probably mention that I had never made a waffle from scratch before.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}You can see where this is going—the first round was akin to cornmeal styrofoam. Turns out, waffle batter generally needs to be thinner than pancake batter, lest the final product be tough, dry and heavy. We ate the waffles anyway (bad waffles are still waffles), but it took two days and neither of us was particularly jazzed about it. Needless to say, I was a little disheartened, and spent a couple of days writing and rewriting the recipe until I was ready to try again on the final morning.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}As I began mixing together dry ingredients and measuring out aquafaba and oil, I started to worry that round two would be disastrous too, but I ladled the batter into the iron anyway. VJ and I had an unspoken agreement that we would eat the results, no matter how awful.Cornmeal Waffles {Vegan & Gluten-Free}But we were pleasantly surprised. My adjustments—reducing the cornmeal and doubling the aquafaba (chickpea canning liquid/egg substitute)—had worked, producing lighter, softer waffles with crisp edges and a good corn flavor. We finished them in one sitting. No arduous styrofoam-esque breakfasts here!Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Long story short, in addition to my haul from the vintage stores, this vacation also resulted in my purchase of a waffle maker. I’ve been home for about six days now and have already gotten a good return on my investment: I’ve made this recipe four six more times. You know, just to be sure they’re worthwhile. And also because I like having a freezer full of waffles.Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}
makes about 8-10 4-inch waffles

If you do not want/need these waffles to be vegan, two large eggs may be substituted for the aquafaba.

1 tablespoon apple cider vinegar
~1 cup unsweetened almond milk (or other milk of choice)
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
6 tablespoons aquafaba (chickpea canning/cooking liquid)
6 tablespoons neutral-flavored oil
2 teaspoons pure vanilla extract

For the waffle iron:
cooking spray

For serving (optional):
salted butter (traditional or vegan)
warmed maple syrup
seasonal fruit

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

Pour vinegar into a liquid measuring cup. Add just enough almond milk to reach the 1 cup mark. Stir and set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder.

In a small mixing bowl, whisk together aquafaba, oil, almond milk mixture and vanilla. Pour wet ingredients into dry and whisk to combine.

Grease waffle iron with cooking spray. Pour 1/3-1/2 cup (depending on the size of your waffle iron) of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden at the edges and divots, about 6 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, warmed maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}