Quick Cornbread Waffles

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?

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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

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Makes 5 full-sized waffles, or 20 quarter-waffles

Ingredients

  • 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

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1. Whisk together dry ingredients in a large mixing bowl.

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2. Add eggs, skim milk, and honey (if using), and stir with a wooden spoon until just combined. Don’t overmix.

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3. Coat waffle iron with cooking spray, and allow it to heat up. (I chose between levels 3 and 4 on my Cuisinart model).

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4. Once waffle iron has reached desired temperature, pour enough batter to cover all the “nubbers.”

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5. Close iron and cook until golden brown.

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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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