Even though they’re gluten-free, dairy-free, sugar-free and butter-free (*pauses for breath*), these cornbread waffles are moist and so fluffy!
According to Stephen Hawking, mankind is doomed. Doomed because the robots will kill us all.
So let me be the first to say to potential robotic overlords that we humans can be useful. We can make waffles. And turn non-waffle food into waffles.
I may not know much about robots, but my guess is that turning cornbread into waffles would cause a system error because waffles aren’t supposed to be bread and bread isn’t supposed to be waffles and error… error… *robot head explodes*
Hmm, I wonder if crazy waffles could save us from the robots. I mean, it’s not like we can destroy them with computers or anything highly technological, so maybe good ol’ waffles will do the trick.
Anyway, I have no idea how or why I started talking about robots. Let’s talk waffles!
These waffles entered my world one happy lunchtime. It was 12.30pm, and I had a craving for some waffles. So, waffles it was! To make it seem mildly normal that I was enjoying a plate of honey-smothered waffles in the middle of the day, I decided to go for a waffle/cornbread crossover.
Depending on where you are or which recipe you’re using, the sweetness of cornbread can vary wildly – some people insist on zero sweetness, others add in a
ridiculous reasonable amount of sugar. Personally, I like adding in a tablespoon or two of honey for flavor and a little bit of sweetness.
Then, if we’re talking cornbread waffles or pancakes, more honey poured over the top is a must. Because pancakes or waffles without some kind of syrup is like a cupcake without frosting, going to the movies without popcorn, a party without balloons… and so on.
These almost-savory-until-you-add-syrup waffles are soft and fluffy on the inside, and just a little bit crispy on the outside. However, the crispiness depends on your waffle maker settings (generally speaking, a higher temperature will yield crispier waffles while a lower temperature results in softer, fluffier waffles).
Just be careful using that waffle maker – if Stephen Hawking is right, it may come after you when you least expect it.
Well, on that cheerful note: here’s the recipe (below the picture)!
- Dry Ingredients
- ½ cup (55g) rolled oats, divided
- ½ cup (85g) polenta (cornmeal)
- ⅓ cup (30g) almond meal
- ¼ cup (40g) white rice flour
- ¼ cup (40g) brown rice flour
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, separated
- ½ cup (125g) pumpkin puree
- 1 tablespoon (15mL) canola oil
- 1 tablespoon (15mL) honey
- 1 ¼ cup (300mL) unsweetened almond milk
- Use a coffee grinder or good-quality blender to grind the oats into a flour. Transfer to a large (or medium-sized) bowl.
- Add the polenta, almond meal, white rice flour, brown rice flour, nutmeg, baking powder, baking soda and salt. Stir to combine.
- In another bowl, whisk together the egg yolks. Mix in the pumpkin puree, canola oil and honey. Add the almond milk, and mix until well combined.
- Use electric beaters to beat the egg whites into firm peaks. Set aside.
- Pour the dry ingredients into the wet ingredients, and mix until just combined. Fold in the egg whites – this is easiest if you fold in one heaped spoonful of egg whites first, and then mix in the rest.
- Cook in a waffle iron according to the manufacturer’s directions. Don’t forget: Grease the waffle iron with cooking oil spray between each waffle!
- Serve with honey (or maple syrup), if desired. Enjoy!