Cornbread is one of my absolute favorite foods so I love, love, LOVE these waffles. This recipe is actually adapted from a recipe from the Publix Family Style Magazine. I have actually never made these for breakfast. Don't get me wrong, we all happily eat the leftovers for breakfast, but I always cook them with the intention of eating them for dinner. I had never thought of a "dinner waffle" until the Family Style article but it is an awesome idea, especially if you're feeding toddlers. My boys are so excited to be eating waffles for dinner that they would eat almost anything on top of them. Tonight I topped them with the taco filling from the Best Ever Veggie Tacos but usually I top them with Saucy Chicken. Or you could just be normal and make them for breakfast :)
- 1 cup whole wheat flour (I use King Arthur White Whole Wheat)
- 1/2 cup whole grain cornmeal
- 2 Tbsp honey/sucanat
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup skim milk
- 1/4 cup olive oil
- 2 egg whites
TWO: Preheat a waffle iron and spray lightly with cooking spray. Pour a generous 1/4 cup of batter onto each waffle grid and cook 3-4 minutes until lightly browned (or according to your waffle makers instructions).
Freeze leftover waffles using the flash freeze method to feed your freezer stash.
Per waffle - 175 Calories (65 Calories from Fat), 7g Fat, 1g Saturated Fat, 1mg Cholesterol, 216mg Sodium, 24g Total Carbohydrates, 1g Dietary Fiber, 6g Sugar, 4g Protein, 2% DV Vitamin A, 0% DV Vitamin C, 6% DV Calcium, 6% DV Iron