21 hours ago
Monday, March 21, 2016
The Waffle Queen is back.
If you like corn muffins then you will love these savory cornmeal waffles w/ fresh herbs.
They are GREAT for sandwiches........next up I am trying them with roast chicken.
I still think the beet waffles win for my favorite recipe, however, these are a close second.
I paired these babies w/ smoked salmon and a crispy egg.......need I say more?
Savory Cornmeal & Herb Waffles: (adapted from Serious Eats) makes 8 waffles
1 1/2 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 tablespoons chopped mix of fresh herbs (chives, rosemary, oregano, parsley, etc)
3 eggs, beaten
4 tablespoons butter, melted
1 1/2 cup milk
Whisk all ingredients in a bowl to make a batter.
Heat up your waffle maker, then ladle half the batter. This will make 2 batches of waffles (4 at a time).
Close lid and cook for 7 minutes until golden.
These freeze beautifully, so you can make them ahead for Easter brunch!