// Weekend Waffles // made with Masa Harina (gluten free)
Weekends are for waffles.
I love cooking and baking with masa harina because it adds so much flavor and is super easy to digest. Gold Mine, my favorite masa source, describes it as “a flavorful stone ground cornmeal that's been precooked with limewater to make the dough pliable and more digestible than regular cornmeal. A traditional food in Mexico for centuries, masa is also wonderful in recipes that call for cornmeal.”
I found this super delicious Cornbread Waffle recipe online from Edible Perspective and WOW. I made some adjustments to the recipe because I didn’t have all of the ingredients listed, plus I used GHEE instead of melted butter.
If you don’t have a cast iron waffles maker (why don’t you?) you can always simply cook them like pancakes on a cast iron griddle - or you can purchase one like I used here on Amazon.
// Masa Harina (Cornbread) Waffles //
gluten-free // yields 2, 6-inch Belgian-style waffles
1/2 cup white masa harina (I love this brand, Gold Mine, it’s super fresh, organic, and delicious)
1/4 cup yellow masa harina
1/4 cup Nutiva coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup milk (can use coconut milk or any nut mylk)
2 Tablespoons traditional ghee
optional 1 Tablespoon honey, sugar, or molasses
Her (Edible Perspectives) instructions were perfect for cooking them, so I’ll leave them here for your enjoyment! [these brackets indicate my edits/words]
*Best to use wet ingredients that have come to room temperature.
Preheat your waffle maker to just over medium heat + grease if necessary.
Mix the dry ingredients together in a large bowl.
Whisk the egg until pale yellow, then whisk in the milk, [ghee, and sweet stuff if you added it].
Pour the wet into the dry and whisk until just combined. Do not over stir.
Let sit undisturbed for 7 minutes. The batter will thicken and puff during this time. After sitting the batter will be very thick [not really pourable] and airy.
[Coat the cast iron with ghee]
Cook until golden brown. I like to cook just over a medium heat and let it cook for about 1 1/2 cycles. The resulting waffle will be golden brown and soft [but fully cooked through] to the touch but it will firm up a bit as it cools. If your waffle maker is too hot the exterior will become very crispy and the inside won't fully cook.
Serve immediately with the fruit topping, butter [ghee] + honey, or both.
To store: Let fully cool before storing in an airtight container. Keep in the fridge for 1-2 days and reheat in the toaster or oven, or freeze and reheat the same way.
Of course you can top waffles with just about anything, but I topped them with Autumn Spiced Honey Ghee for a warming sweet treat, but they’re also delicious to turn into a savory dish by topping them with a fried egg and ranchero sauce.
Enjoy your weekend and your waffles. <3