Breakfast for Dinner: A Winner
I know that our household was really blessed by the fact that we did not have fussy eaters. I take no credit in this… it just happened. This was good for me, as I love to cook, and the family loved trying new recipes. The best rave reviews came when we had breakfast for dinner. We did this once a week, preferring a hot meal meant Cap’n Crunch did not make the menu.
Waffles are wonderful. There are countless varieties and on top of that… countless toppings! Here is a favorite this is crisp crusted, feather light and are exceptionally good.
1 1/2 c. white cornmeal
1/4 c flour
1/2 t salt
1/2 t baking soda
1 t baking powder
1 T sugar
2 eggs, beaten,
2 c. buttermilk
1/2 c shortening
Put cornmeal in mixing bowl. Add flour, salt, baking soda, baking powder and sugar. Stir to blend.
Combine eggs and buttermilk; gradually add to cornmeal mixture, stirring with a spoon until smooth. Add shortening and stir again.
Pour enough batter on preheated waffle grid to spread to about 1″ from edges. Close iron.
Bake until steaming ceases and signal light indicates waffle is done (2 to 3 minutes). Waffle should be brown on outside and cooked within. Makes 8 large wafflesbyDeborahonFriday, January 09, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Waffles