Quarantine Eats: Cornbread Waffles

3/4 cup (100 grams) coarse yellow cornmeal (I used masa harina that I had on hand)
3/4 cup (100 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon (15 ml) molasses (I used maple syrup)
1 cup (235 ml) buttermilk, well-shaken
4 tablespoons (55 grams) melted unsalted butter
1 large egg

Combine cornmeal, flour, baking powder, baking soda, and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk, and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here.

Brush waffle iron with melted butter or coat with nonstick spray. Ladle in waffle batter, 1/4 cup at a time. (It makes 4 or so -inch finished waffles, cute ones made for an egg on top.) Cook until lightly browned and carefully transfer to rack in oven. They’ll crisp as they set. Repeat with remaining batter. You should get 8 waffles out of this, ideal for 2 per person.

Recipe from Smitten Kitchen