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Buttermilk Waffles

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Buttermilk Waffles' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 2 cups wheat flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); the original's four eggs are kept as written, and its own 'improved by standing' note is formalized as a 10- to 30-minute rest. Distinct from Corn Meal Waffles (Converted) above — soda/buttermilk leavening, equal parts meal and flour, twice the eggs.

A big, tangy batch: cornmeal cooked into a mush with butter, eggs beaten separately until very light, flour and soda, and buttermilk stirred in at the end. The bulletin notes the mixture is improved by standing a short time — the original already knew about the rest.

Category: BreakfastServes: 10Time: 55 minComplexity: 3/5

Why this complexity: Cornmeal mush is cooked and cooled first; Eggs are beaten separately until very light; Large batch (serves 10 in the original).

Ingredients

  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups wheat flour (250 g, USDA basis 125 g/cup)
  • 2 cups cornmeal
  • 3 cups water
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 4 large eggs, separated
  • 1 cup sweet milk
  • 1 1/2 teaspoons baking soda
  • Buttermilk or sour milk, enough to make a thin batter (about 1 1/2 cups)

Method

  1. Cook the cornmeal, water, salt, and butter together in a double boiler for 10 minutes. Let the mush cool.
  2. Beat the egg yolks and whites separately until very light, and stir them into the cooled mush.
  3. Sift the blend and soda together. Add to the corn mixture alternately with the sweet milk.
  4. Stir in buttermilk last, enough to make a thin batter.
  5. Rest the batter 10 to 30 minutes (thin batters rest longer, per the converter rules; the original itself says the mixture is improved by standing).
  6. Try in a hot, lightly greased waffle iron until crisp and browned. Serve at once.

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