Lunch: Cornmeal Waffles

Recipe by Vera Kaltinick Cornmeal gives these waffles extra texture without weighing them down. Serve these waffles with fresh fruit and a glass of milk for a well-balanced breakfast.

Ingredients

3 c. organic low-fat buttermilk
2 large organic free-range eggs
6 tbsp. organic sweet butter
2 c. organic yellow cornmeal
1 c. organic rye flour
1/4 c. organic evaporated cane juice crystals
2 tsp. baking powder
2 tsp. kosher salt
1 tsp. baking soda

Instructions

Whisk together the buttermilk, eggs, and butter in a medium bowl.
In another bowl combine the dry ingredients. Gently blend the wet and dry ingredients together and let the dough sit for 10 minutes before using. Batter will be thick. You can keep it for up to a week in the refrigerator, and thin it with milk or buttermilk if desired.

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