Sourdough Cornmeal Waffles
Light and fluffy waffles with a wonderful texture and flavor from the cornmeal. They're perfect to top with butter and maple syrup, or your favorite waffle toppings.
Servings: 6 servings
Calories: 360kcal
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 ½ cups milk non-dairy or regular dairy
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ½ cup butter melted
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons orange zest optional
Instructions
- In a large bowl, whisk eggs until beaten. Add milk and sourdough discard and whisk to combine. Add melted butter and whisk until fully incorporated and smooth.
- In a separate large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients. Add the orange zest and whisk to combine. Stir until the batter is smooth and no lumps remain (keep in mind it will be gritty from the cornmeal).
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden and crispy. Serve immediately with your favorite toppings.
Video
Notes
1 serving = 2 waffles.
To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to change any other ingredients.
Nutrition
Calories: 360kcal | Carbohydrates: 38g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 502mg | Potassium: 184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg
