I was sitting at work the other night and was craving some good cornbread and chili. Of course I had neither at the time, so I thought about what I could do when I got home to make that desire a breakfast. Now I don't have issues with having chili for breakfast, but that desire went away and the desire for cornbread stayed. I had just worked a 12 hour graveyard shift, and the thought of staying up for a long time to make cornbread didn't sound fun. So I came up with this recipe for a fast cornmeal waffle and it sure hit the spot. The key here is to let the mix sit for 10 minutes before you use it.
Make the flax/chia egg first, before you start on the rest of the ingredients so it has time to set.
1 flax egg or chia egg (I used a chia egg)
(1 T ground flax seed or 1 T chia seed and 3 T warm water, let sit for 5 minutes until it gels)
1c cornmeal flour (fine ground)
1/2c whole wheat pastry flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt (optional)
2T maple syrup
1 1/4c cashew milk or any other plant based milk (unsweetened)
Combine all of the dry ingredients in a large bowl, mix well with a whisk. Slowly whisk in the milk and maple syrup and mix well. Add the flax/chia egg and make sure it is all mixed very well. Let sit for 10 minutes. While it is sitting, heat up your waffle iron.
I found that my 1/2 cup measuring cup was the best measurement for each waffle. You may need a little more or less. Cook according to your waffle iron. Mine gives me a green light when it is done.
Top with maple syrup, berry compote or go savory and top with chili and onions! These waffles are a blank canvas that can be used both sweet and savory. ENJOY!