Crispy Cornmeal Waffles

[Ally]

this is a favorite here. i make a big batch and freeze them then pop them in the toaster..mmm..crispy waffles..

Crispy Cornmeal Waffles

Makes about 6 (6½-inch) round waffles
Coarse-grain, stone-ground cornmeal gives them sweetness and a warm golden glow. It also creates a crisp and crunchy texture.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups buttermilk
2 tablespoons maple syrup
2 eggs
¼ cup unsalted butter, melted

Instructions:
Preheat waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another bowl, thoroughly combine the buttermilk, maple syrup and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter.

Lightly butter or spray the grids of your waffle iron. Brush or spray the grids again only if subsequent waffles stick.

Spoon out ½ cup of batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Use a metal spatula or a wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you bake the rest of the batch.