Weekend Cookbook Challenge 17 - Cornmeal

This month's Weekend Cookbook Challenge is the 17th and is hosted by Ani over at Foodie Chickie. Ani chose Cornmeal as her theme.

I can't believe how close to the deadline I am posting this, but this theme really kicked my butt. To my surprise, I had a difficult time finding a recipe I wanted to make. When Ani told me she was choosing cornmeal, I remembered a spoon bread recipe I had seen that I wanted to try. So I made that. Eh, it was only OK.

This was so boring, Scott fell asleep while eating it.

So I decided to keep looking. I looked. And looked, and looked. And three weeks later I was still looking. I tore my bookcase apart looking for something that interested me. Nothing! I didn't want to make polenta. I didn't want to make cornbread. I didn't want cornmeal crusted chicken livers (ew!). Finally I found something perfect for breakfast this morning - Lemon Cornmeal Waffles.


The best purchase I made last year was a new waffle iron. For years I thought I just couldn't make waffles, now I know I just had a crappy waffle iron. The crunch the cornmeal added to these waffles was really nice, as was the lemon. The original recipe had a blueberry sauce to accompany the waffles, but we skipped that and topped the waffles with raspberries and maple syrup. The recipe made a ton, so I've frozen some for quick breakfasts during the week. Hopefully they'll toast up well.

Ani, you almost got me on this one!

Lemon Cornmeal Waffles
adapted from Vegan with a Vengeance by Isa Chandra Moskowitz

yes I feel bad - I have un-veganized this recipe! Blame Safeway, they didn't have any soy yogurt.

1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup cornmeal
1/4 cup oil
2 cups milk
1/4 cup yogurt
Juice and zest of one lemon (wash it first!)
1/4 cup sugar

Mix together the flour, baking powder, baking soda, salt and cornmeal. In another bowl whisk the oil, milk, yogurt, lemon zest and juice, and sugar. Pour the milk mixture into the dry mixture and stir to blend. Heat your waffle iron, spray lightly with non-stick spray, and pour the batter in (my iron takes about 1/4 cup per waffle). Close the lid and cook until done.


You have until June 11 to get your WCC posts to Ani. So what are you waiting for? Email a link to her at foodiechickie at yahoo dot com.