Sunday Eats -

I've done the Swedish waffle on here a few times, but this weekend's take on it was our favorite so far.  They were made by replacing 1/4 of the flour with stone-ground cornmeal, adding a dash of vanilla, and cooking it an extra 15-20 seconds so the edges got all crispy like the edges of cornbread taste like when they are cooked in a cast iron skillet.  They were SO good.

You WILL need a Swedish waffle iron to bake these up extra thin (unlike Belgium waffles).  I have the Chef's Choice 840 ($69) and I've been really happy with it. I got mine from Amazon The heart-shaped Swedish waffles are a staple around here and on really hot days we have them for dinner with a little bacon and fresh fruit.  It also makes a super delicious thin brownie dessert.

MMMM, waffles . . . .

Cornmeal Swedish Waffles

Mix in a medium bowl in order given:

3/4 cup flour (if using gluten-free flour add 1/2 tsp Xanthan gum)
1/4 cornmeal
2 teaspoons sugar
2 teaspoons baking powder
dash of salt
a small splash of vanilla extract (about 1/8 teaspoon)
3/4 cup skim milk
1 egg
3 Tablespoons melted butter, cooled slightly

Whisk until all ingredients combined - there will be a few small lumps in it - that's normal.

Using a 1/3 cup measure (or following your iron's directions) pour batter in the waffle iron sprayed with a little nonstick spray. You'll be tempted to add more batter.  DON'T.  Trust me, you'll have a mess. I love this waffle iron as it beeps when they are done, they turn out perfectly (I always cook a few extra seconds though), and the waffle iron is super easy to clean if you don't overfill.

I served with  a choice of maple syrup or lingonberry syrup