Corn Meal and Rice Waffles
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Meal and Rice 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 1/2 cup wheat flour (63 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added; the original's two eggs are kept. The bulletin's ingredient columns interleave in the surviving text; the quantities above are its complete list, reassembled in the order its method requires. Distinct from the other two cornmeal waffles filed here — rice-bodied and soda-leavened.
Cooked rice and cornmeal meet a small amount of flour, sour milk, and soda in a waffle batter with the eggs beaten right in. The rice keeps the waffles tender inside while the iron crisps the outside.
Why this complexity: Uses cooked rice — best made with rice on hand.
Ingredients
- 63 g gluten-free 1:1 baking blend (with gum) (about 1/2 cup), for the original 1/2 cup wheat flour (63 g, USDA basis 125 g/cup)
- 1/2 cup cornmeal
- 1 cup cooked rice
- 1 cup sour milk
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, well beaten
- 1 tablespoon butter, melted
Method
- Sift together the blend, soda, and salt.
- Add the cornmeal, cooked rice, sour milk, beaten eggs, and melted butter. Beat thoroughly.
- Rest the batter 10 minutes.
- Try in a hot, lightly greased waffle iron until crisp and browned. Serve at once.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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