The toasty corn flavor in these waffles lends them to dinner, as well as breakfast. Try serving them with grilled sausages. This recipe was originally published by Nicole Rees in the Oregonian.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups buttermilk, at room temperature*
- 1 ½ cups packed hominy, drained & rinsed (about half of a 29 ounce can)
- 2 large eggs, at room temperature*
- 4 Tbs. butter, melted
- ¼ cup granulated sugar
- optional: ½ teaspoon vanilla extract
*The milk and eggs need to be at room temperature to prevent the butter from instantly solidifying in the batter. If oil is used instead of butter, the ingredients may be cold.
- In a small bowl, whisk together the flour, baking powder, salt and baking soda.
- Place the remaining ingredients in medium bowl, or even better, a 2 qt. Pyrex measure.
- Using an immersion blender, pulse until hominy is finely chopped but not pulverized, 1/8-inch to 3/16-inch pieces. If using a blender or food processor, blend with only 1 cup milk to make the mixture less messy, then stir in the remaining milk at the end.
Follow the manufacturer’s directions for your waffle iron to cook the batter. Standard waffle irons (not Belgian) will hold a scant 2/3 cup of batter and work best if thoroughly preheated. Even nonstick irons benefit from light coat of oil (I use a pastry brush) now and then. Most waffle irons have a ‘ready’ light, but the old rule of thumb is to wait until most of the steam subsides, about two minutes. I transfer each waffle to a hot oven to keep them crisp while I cook the remaining waffles.
Yield: Makes about 10 waffles
Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees