Overnight Yeasted Waffles

Makes 8 waffles

2¾     cups reduced-fat milk
12      tablespoons (1½ sticks) unsalted butter,
          cubed
3¼     cups unbleached, all-purpose flour
3        tablespoons yellow cornmeal
3        tablespoons granulated sugar
2¼     teaspoons active, dry yeast
1        teaspoon kosher salt
3        large eggs, lightly beaten, room
          temperature
1½    teaspoons pure vanilla extract

Nutritional information per waffle:
Calories 429 (45% from fat) • carb. 47g• pro. 10g • fat 21g • sat. fat12g • chol. 126mg• sod. 207mg • calc. 1120mg • fiber 2g

1. Put the milk and butter in a small saucepan set over medium-low heat. Once butter has melted remove and cool until just warm.
2. While the milk and butter are heating, whisk the dry ingredients together in a large mixing bowl. Gradually add the warm milk/butter mixture and whisk until smooth (Tip: Place the bowl on a damp towel to keep it stable whileadding the milk/butter mixture). Add the eggs and vanilla extract and whisk until combined. Cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.
3. Preheat the Cuisinart® Flip Belgian Waffle Maker to desired setting.
4. Gently whisk batter to combine again (batter will deflate). Pour one cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip. When the waffle is ready, carefully open the waffle maker and remove baked waffle. Repeat with remaining batter.
5. For best results, serve immediately.