Cornmeal Sourdough Waffles



  1. 1/2 cup sourdough starter
  2. 2 - 2 1/2 cups buttermilk, divided
  3. 2 tablespoons sugar
  4. 1 cup white flour
  5. 1 cup whole wheat pastry flour
  6. 3 eggs, egg and white separated
  7. 1 cup yellow cornmeal
  8. 2 -3 tablespoons butter, melted
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1 teaspoon vanilla
  12. 1 teaspoon cinnamon (optional)


  1. Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
  2. Next morning, while waffle iron is preheating, beat egg whites until stiff.
  3. Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
  4. Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
  5. Place on wire racks to cool completely before packaging and freezing.
  6. To reheat, toast in toaster oven to desired degree of crispness.
  7. Please note that the cook time does not reflect the overnight proofing of the batter.