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Corn Meal Waffles (Converted)

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Meal and Wheat 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 3 cups wheat flour (375 g) are 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 separated eggs are kept as written. The flour amount is above the ≤2-cup easy-conversion preference, but waffles are a straight-swap category in the rule base and the beaten whites carry the structure. Distinct from the pool's Belgian Waffles — cornmeal-based, soda-free, baking-powder leavened.

White cornmeal is cooked in water, then built into a waffle batter with the egg whites beaten stiff and folded in last. The bulletin says plainly that most people consider these better than waffles made with wheat flour only.

Category: BreakfastServes: 6Time: 50 minComplexity: 3/5

Why this complexity: Cornmeal is pre-cooked 20 minutes; Egg whites are beaten stiff and folded in.

Ingredients

  • 375 g gluten-free 1:1 baking blend (with gum) (about 3 cups), for the original 3 cups wheat flour (375 g, USDA basis 125 g/cup)
  • 1/2 cup white cornmeal
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 3 tablespoons sugar
  • 1 1/2 tablespoons gluten-free baking powder
  • 1 1/2 teaspoons salt
  • 2 large eggs, separated
  • 2 tablespoons butter, melted

Method

  1. Cook the cornmeal in the boiling water for 20 minutes, stirring now and then. Let cool slightly.
  2. Add the milk, then the blend, sugar, baking powder, and salt, mixed and sifted.
  3. Stir in the egg yolks, well beaten, and the melted butter.
  4. Rest the batter 10 minutes, then fold in the egg whites, beaten stiff.
  5. Try in a hot, lightly greased waffle iron until crisp and deep golden, about 4 to 5 minutes each. Serve at once.

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