These cornmeal waffles are good if made if served with chili spooned on top. When made with all-purpose flour the waffle has a bit more body -- still light, but chewier on the inside. Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a wire rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven. The optional pecan meal adds a nice nutty flavor.
• In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.
• Spray your waffle iron with a non-stick cooking spray before preheating it For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 5 to 6 minutes, until the iron stops steaming.
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|Serving Size: 1 Serving (1087g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1305 (78%)|
|Amt Per Serving||% DV|
|Total Fat 145g||193 %|
|Saturated Fat 78.6g||393 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 1979.7mg||609 %|
|Sodium 1805.6mg||62 %|
|Potassium 1426mg||38 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.8g|
|Protein 69.8g||100 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1681
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