Southern Cornmeal Waffles
With all the talk in the UK in recent days being about Brexit, I got frustrated enough to turn off the TV and my laptop. Which is quite unnerving given my normal desire to follow anything political. Anyway, last weekend I did indeed switch off, and turned to the kitchen.
Last year I finally bought a waffle iron, and since then about twice a month for breakfast we have waffle on lazy Sunday mornings. They are good, but this is a bit of a twist of my normal recipe with a bit of a heartier and spicier edge to it. Which means that these cornmeal waffles stand up better than most to more inventive toppings.
‘Cornmeal Waffles demand accompaniments’
Unlike a normal Belgian waffle, cornmeal waffles are more savoury than sweet. That and they demand accompaniments. With Belgian waffles you could easily just cover them with butter and maple syrup. With cornmeal waffles, you need toppings that work with the spice and heft. This rich egg yolk, spiced sausage, or fresh herbs. In the past I’ve loaded these with scrambled eggs and pico de gallo, fried eggs and chimichurri, and most recently I turned them into a sandwich with poached eggs and sausage. Oh they are good, even my spice aversion husband liked these crispy nooks.
So, there you have it. You want a good way to switch up a classic breakfast?, then give these cornmeal waffles a shot.