Corn flour is a great ingredient for baking, especially if you are not overly fond of the slightly crunchy texture of cornmeal in baked goods. It is closer in texture to durum than fine cornmeal. Bob’s Red Mill makes a good one that can be found in many supermarkets. We like the flavor of cane syrup in these waffles although in a pinch you can substitute molasses or maple syrup. The flavor will be different and still delicious.
- 1 cup all-purpose flour
- 1 1/2 cups corn flour or fine cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons cane syrup
- 2 1/2 cups cultured buttermilk, homemade or store-bought
- 1 cup whole milk
- In a medium bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt.
- Add the cane syrup, buttermilk, and milk and whisk until it comes together as a smooth, thin batter.
- Let rest for 15 minutes and it will thicken as the flours hydrate.
- Preheat your waffle iron and make waffles according to the manufacturer’s directions, being sure to make at least 1 waffle per person with a few extras. Waffles may be kept warm on a wire rack in a low oven until you are ready to serve.