Cornmeal Waffles

Preparation info
  • Yield: up to


    waffles, depending on the size of the waffle iron.
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Waffles were never a part of our daily “bread” in Mississippi. They were, as a matter of fact, a novelty to be served on special occasions, generally for Sunday-morning breakfast, which was a bit more elaborate than most first-meals-of-the-day. They were served with a variety of sweet liquids, including maple syrup, honey, or my father’s favorite, sorghum molasses. Even as a child I had a loathing for maple syrup, one of my few food prejudices.