Cornbread Waffle Batter
About 4 stuffed waffles
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs, separated
- 2 cups buttermilk*
- 2 tablespoons vegetable oil
Mix flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Stir in egg yolks, buttermilk, and oil. Beat egg whites until stiff in a medium bowl using an electric mixer. Fold whites into batter, leaving a few fluffs.
*Plant-based milk such as almond milk may be substituted for buttermilk. Mix two cups of plant-based milk with 4 tablespoons of white or apple cider vinegar. Let sit for at least 15 minutes at room temperature before use.
Click here for more information on our Presto® Stuffler® stuffed waffle maker.