Savoury cornmeal waffles

Finally my holiday has begun!!! I got home yesterday evening after my work trip to Bath, and I was exhausted after a really interesting last day and then driving all the way back. I'm not a very confident driver, so the drive was a bit more exhausting than I had expected. But I had a great last day at work with my wonderful colleague, and we got a lot of work done, but we also had time to chat about a lot of things. I got home quite late after trying to finish off a few last things at the office. Then I got home and just enjoyed the incredible sense of relief that the day I have been waiting for so long had finally arrived. And I ended up in bed asleep before 9 pm. So this morning, I woke up an hour earlier than I usually did for work! I had finished my first crafting project before 8 am. I am hoping this holiday will go on and on, but I am trying to focus on enjoying every moment of it instead of worrying about it ending too soon.

After that random rambling, on to today's recipe. I found these savoury waffles on the Kitchenaid blog. As I am very much in love with Claude, my wafflemaker who arrived to our little family a few weeks ago, I am constantly on the lookout for new waffle recipes. And these sounded perfect for a weekend brunch along with some eggs and bacon.

Cornbread waffles (makes 8):
1 1/4 cup all purpose flour
1 1/4 cup cornflour
2 tsp baking soda
1 tsp baking powder
a pinch of salt
1/2 tsp black pepper
1/4 tsp cayenne
2 cups buttermilk
2 eggs, separated
1/4 cup butter, melted and cooled to lukewarm
1 tbsp honey

The howto:
Mix all the dry ingredients. Add the rest of the ingredients apart from the egg whites. Don't overmix, only mix until batter is smooth. In a separate bowl, whisk egg whites until stiff peaks form, and gently fold into the batter. Cook according to the instructions of your waffle maker. I cooked on about 75% of maximum heat for 6 minutes and the waffles turned out lovely and golden brown. Serve with bacon and eggs.

The verdict:
These were lovely and fluffy waffles. Super quick and easy to make, the batter only takes a few moments to prepare, so they are perfect for breakfast or brunch. They were nicely crunchy on the surface but soft and fluffy on the inside. I think the cornflour adds a nice crunch compared to using only regular flour.

Waffles are not just a sweet treat, there are so many different variations you can make from savoury waffles. As the recipe makes so many waffles, we enjoyed a few for breakfast, and I popped the remaining waffles in the freezer to be enjoyed at a later date.