Cornmeal Waffles

Gaufres de Farine de Mais

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Corn Meal
  • A Cupful of Flour
  • 3 Eggs
  • A Pint of Milk
  • A Tablespoonful of Melted Butter
  • ½ Teaspoonful of Soda, Dissolved in Hot Water
  • A Teaspoonful of Salt


Scald the milk and then add the well-beaten yolks of the eggs. Add the milk and the soda, dissolved in a little hot water, and then add the melted butter and the whites of the eggs, beaten to a stiff froth. Now add the flour, gradually making a nice batter, not too thick, nor yet too thin. Beat till all is very smooth, and proceed to bake as in preceding recipe.

Rice may be substituted for the flour, if you desire Rice and Cornmeal Waffles, add about two tablespoonfuls of flour to bind.

Waffles of left-over grits may be prepared by adding one cup of grits to two of flour, and proceeding as above.