Ally's Sweet and Savory Eats: Overnight Buttermilk Cornbread Waffles

Friday, June 7, 2013

Overnight Buttermilk Cornbread Waffles


Look!  I made you some waffles!

I got a new waffle maker sent to me awhile back from Brooke and James over at Just Married and Cooking and I finally got around to trying it out.  My old one went straight to the trash.  It has started growing things.  Things that I didn't even want to try and clean out.

So this morning I cooked up a big batch of these {this recipe makes 9 round waffles, maybe less if you are using a square waffle maker}.  Afterwards I threw in the extras into the freezer and called it good.  The next time I want one {or better yet, the kids want one} I can just pull it out of the freezer, throw it in the toaster to warm up and have it on the table hopefully before their first fight of the day.

Do your toddlers fight?  Mine do.  They are are close in age, so they are often bickering over the same toy or activity.

This morning waffles distracted them.  For a bit.


Instead of the traditional regular flour waffle, I threw in some cornmeal as well.  Growing up we often had "wieners and beans" for dinner.  It's that one dinner that your family eats growing up that NO other families eat.  I think we all have one of those, don't we?

It was simply glorified baked beans with a dash of cut up hot dogs.  But as the side, we ALWAYS had cornbread muffins, topped with butter and maple syrup to go along with it.  I think that is what threw people off - they weren't used to dumping maple syrup on cornbread.

If you haven't tried it, please do.

So long story short, that meal gave me inspiration for these waffles.


Overnight Buttermilk Cornbread Waffles
{Print this Recipe!}
2 c. all-purpose flour
1/3 c. finely ground cornmeal
1 t. salt
1 t. cinnamon
2 1/4 t. instant dry yeast {or 1 packet}
2 T. sugar
2 eggs
1 1/2 c. buttermilk
1/3 c. oil
1 t. vanilla

In a bowl combine all dry ingredients and stir.  Gently add in wet ingredients, stirring until just combined.  Cover with plastic wrap or a lid and place in the fridge.  Chill overnight or up to 24 hours.

Before using the next morning, stir batter.  Place 3/4 c. of the batter onto hot waffle iron.  Keep waffles warm on a baking sheet in a 200 degree oven. 



In other news...

I've got the day off today.  The kids are napping.  The sun is shining.  I just filled a big pitcher of water to set outside for sun tea.  I got this book from the library last night.  

It's a good day.

If you cruise around my Facebook page later night I'll be giving something away.

I love you guys.

3 comments:

  1. Sounds like the perfect day! Dammit - now I want to buy a waffle maker!! Maybe I can sneak it in when the hubs isn't looking!


    Have a great day!

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  2. Steph@Been There Baked ThatJune 7, 2013 at 2:12 PM

    I remember eating beans and wienies growing up too! Don't think I could stomach that today though haha.

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  3. Note to self: Must buy waffle iron. I have been seeing so many great waffle recipes.. I just need one already! Pinning to try this out. :)

    ReplyDelete