Breakfast

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Makes 6 full waffles (24 waffle wedges)

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Makes 6 full waffles (24 waffle wedges)

Serve these waffles in place of corn muffins with soup or your favorite chili. You may also try them with scrambled eggs and bacon for brunch or supper.

Nutritional information per waffle wedge:Calories 158 (47% from fat)
carb. 16g
pro. 5g
fat 8g
sat. fat 2g
chol. 28mg
sod. 184mg
calc. 75mg
fiber 0g

Ingredients

  • 3½cups unbleached, all-purpose flour
  • 3tablespoons yellow cornmeal
  • 2tablespoons granulated sugar
  • 1teaspoon baking soda
  • 1teaspoon kosher salt
  • 3cups buttermilk
  • 3large eggs, lightly beaten
  • 2⁄3cup grapeseed or vegetable oil
  • ¼cup chopped fresh chives
  • 1cup shredded extra-sharp Cheddar

Preparation

  1. 1. Combine all dry ingredients in a large mix- ing bowl; whisk to blend. Add the buttermilk, eggs and oil; whisk until just combined. Stir in the chives and Cheddar. Let batter rest 5 minutes before using.
  2. 2. Preheat the Cuisinart® Waffle Maker to desired setting (a tone will sound when preheated).
  3. 3. Pour 1 heaping cup of batter onto the center of the lower grid of the preheated waffle maker; spread evenly using a heat- proof spatula. Close cover of waffle maker. When tone sounds, waffle is ready. Open cover and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.