Wednesday, January 4, 2012

Kentucky Corn Meal Waffles

Lincoln Heritage Trail Cookbook by Marian French had a recipe for Kentucky Corn Meal Waffles. This sounded great to go with our White Bean Chili simmering on the stove this afternoon. Except, I threw the waffle iron away yesterday. I considered my decision of tossing it out. I also considered dragging it out of the can and giving it one more chance.

Instead, the recipe worked just fine as a corn cake, for lack of a better term.
What the photo doesn't show you is how wonderful these smell during cooking. The texture is light and dreamy. I'm certain if this recipe was actually prepared in a waffle iron the result would be fantastic.
Look in the background of the picture. There's the Dixie Relish that Mister and I made last summer. This relish made good use of the cabbage and other vegetables we grew in our garden. I'm pretty sure I haven't posted that recipe yet. The relish complimented the corn meal flavor of the cakes. Just a Perfect meal on a snowy day.

Yum a perfect small bite!

Kentucky Corn Meal Waffles Cakes

1 1/2 cup yellow cornmeal
3/4 cup all purpose flour
3 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1/2 tsp baking soda
2 cups buttermilk
4 tbsp. melted butter
2 eggs (seperated)

Beat egg whites to stiff peaks. Mix cornmeal, flour, baking powder, sugar, salt, and soda. Add buttermilk, melted butter, and 2 beaten egg yolks. When well mixed, add beaten egg whites and fold in. I cooked my cakes in a non-stick fry pan which was sprayed one time before the first cake went into the pan. After that I didn't need to re-spray. Basically cook'em like pancakes.




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