Best 2 Scallion Cornmeal Waffles Recipes

Indulge in the savory and slightly sweet harmony of scallion cornmeal waffles, a delectable fusion of Southern charm and Asian flair. These waffles, crafted with a blend of cornmeal and all-purpose flour, are exceptionally light and fluffy, with a satisfying crunch. The subtle sweetness of cornmeal is perfectly balanced by the aromatic sharpness of scallions, creating a symphony of flavors that awakens your taste buds. Accompanying this enticing main recipe are two delectable variations: one featuring a savory kimchi butter that adds a spicy kick, and another showcasing the vibrant flavors of roasted red pepper and feta cheese. These variations offer a delightful range of taste experiences, ensuring that every bite is an adventure. Get ready to embark on a culinary journey that will leave you craving more of these irresistible scallion cornmeal waffles.

Let's cook with our recipes!

SCALLION CORNMEAL WAFFLES

Scallion Cornmeal Waffles image

For many alumni, homecoming week at the nation's H.B.C.U.s - historically Black colleges and universities - culminates with day parties and brunches, where waffles are almost always on the menu. These crispy, savory cornmeal waffles are a weekend must-make and fancier than a pancake stack. They are also the perfect base for berry-jam fried chicken. Use full-fat buttermilk here, and feel free to swap in the oil of your choice. A citrus salad with peanuts and avocado, or crispy tofu, make a lovely accompaniment if you don't eat meat.

Provided by Nicole Taylor

Categories brunch, dinner, lunch, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup fine white cornmeal
1/2 cup all-purpose flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1/4 teaspoon red-pepper flakes
1/4 teaspoon kosher salt
2 large eggs
1 1/3 cups full-fat buttermilk
4 scallions, trimmed and cut on an angle into 3/4-inch pieces (about 1/2 cup)
1 tablespoon extra-virgin olive oil
Nonstick cooking spray, as needed
Berry-Jam Fried Chicken (optional), maple syrup, powdered sugar, berry jam and butter, for serving

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

CORNMEAL WAFFLES

Cornmeal waffles image

Provided by Craig Claiborne And Pierre Franey

Categories breakfast, brunch, main course

Time 25m

Yield Four to 14 waffles, depending on the size of the waffle iron

Number Of Ingredients 10

Ingredients

1 cup cornmeal, preferably of a stone-ground variety
1 1/2 cups boiling water
Salt to taste, if desired
1/4 cup solid white shortening
2 eggs, separated
1 cup flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup milk
1 cup buttermilk

Steps:

Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
Beat the egg yolks and add them to the cornmeal mixture, stirring.
Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Use fresh scallions. Fresh scallions have a more intense flavor and aroma than dried or frozen scallions.
Don't overmix the batter. Overmixing the batter will make the waffles tough.
Let the batter rest for a few minutes before cooking. This will allow the cornmeal to absorb the liquid and create a more tender waffle.
Cook the waffles over medium heat. Cooking the waffles over too high heat will make them brown too quickly and not cook through in the center.
Serve the waffles immediately. Waffles are best served fresh and hot.

Conclusion:

Scallion cornmeal waffles are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a lazy weekend morning or a special occasion. The scallions add a subtle onion flavor to the waffles, and the cornmeal gives them a slightly sweet and nutty flavor. These waffles can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream.