High Altitude Cornbread Waffles
These cornbread waffles are crispy on the outside and fluffy on the inside, lightly sweetened and flavored with cinnamon, nutmeg and vanilla.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Waffle Iron
Ingredients
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 1 cup yellow cornmeal
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ¼ - 1 ½ cups whole milk or buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 ½ tsp vanilla extract
- softened butter and pure maple syrup, for serving
Instructions
- In a bowl, whisk together the dry ingredients; add the wet ingredients and whisk until combined. Let the batter rest for a few minutes while you heat your waffle iron.
- Preheat your waffle iron, and lightly spray the plates with non-stick spray. Cook the waffles according to the manufacturer's instructions. I have a Cuisinart double waffle iron, and I find that a 5/6 is the perfect setting for golden brown waffles that are crispy on the outside and fluffy on the inside.Note: Waffles will usually still seem soft when you open the waffle iron - this is due to all the steam escaping the batter. But when you take them out and set them on a plate, they will quickly crisp up.
- Serve immediately, or keep the waffles warm in a single layer on a baking sheet in a 200-degree oven while you cook the remainder of the batter. Serve with warmed maple syrup, softened butter, pumpkin butter or apple butter, and chopped pecans or hazelnuts.
Notes
- Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months.
- The best way to reheat leftover waffles is in the toaster or a toaster oven. If I know I’m going to have leftovers for the next day, I will under-cook the waffles a tiny bit so that when I toast them in the oven they don’t end up over-toasted.
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