Cornmeal Waffles

Preparation info

  • Difficulty


  • Yield: up to


    waffles, depending on the size of the waffle iron.

Appears in

Craig Claiborne's Southern Cooking

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.


  • 1 cup cornmeal, preferably stone-ground
  • cups boiling water
  • Salt to taste, if desired
  • ¼ cup solid vegetable shortening
  • 2 eggs, separated
  • 1 cup flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup milk
  • 1 cup buttermilk


  1. 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.
  2. Beat the egg yolks and add them to the cornmeal mixture, stirring.
  3. 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 cups.
  4. Pour the mixture, an appropriate amount at a time, on 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.