It’s no secret that baking is not my forte. Shall we recall the number of mishaps with the oven I’ve had? Or perhaps the great chocolate chip cookie debacle?
I don’t particularly enjoy activities at which I don’t excel (just ask Seth about the onetime we went bowling). Nonetheless, I keep crawling back, hoping that I’ll create a decent baked good.
Today’s attempt: cornbread. I’m planning on making vegetarian chili for dinner tonight, and I wanted to bake some sort of corn-based item to accompany it (cornbread, corn muffins, etc.). This time, however, I decided to skip the oven altogether. Instead, I relied on my trusty waffle maker.
Quick Cornbread Waffles
Makes 5 full-sized waffles, or 20 quarter-waffles
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 egg + 1 egg white
- 1-1/4 cups skim milk
- 1 tablespoon honey (optional)
- non-stick cooking spray
1. Whisk together dry ingredients in a large mixing bowl.
2. Add eggs, skim milk, and honey (if using), and stir with a wooden spoon until just combined. Don’t overmix.
3. Coat waffle iron with cooking spray, and allow it to heat up. (I chose between levels 3 and 4 on my Cuisinart model).
4. Once waffle iron has reached desired temperature, pour enough batter to cover all the “nubbers.”
5. Close iron and cook until golden brown.
Nutrition per full-size waffle: 213 Calories, 2.6g fat, 34mg cholesterol, 481mg sodium, 40.9g carbohydrate, 5.1g fiber, 3.2g sugars, 9.4g protein
Nutrition per quarter-waffle: 53 Calories, 0.6g fat, 8mg cholesterol, 120mg sodium, 10.2g carbohydrate, 1.3g fiber, 0.8g sugars, 2.3g protein
Beware of dogs hoping to sneak a bite!
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