Cornmeal Waffles for Dinner

Side dish: Ham and Scrambled Eggs
You might also want to try San Francisco Style Eggs and Potatoes as a side dish.

Cornmeal waffles have a crunchy texture and a terrific flavor. Cut into quarters, they are perfect to serve as bread with stews, chicken, and seafood. Plan on making extra and freezing them in individual plastic bags. While you are cooking them, keep them warm in a 200 degree oven, spread out single layer on a baking sheet. Don’t stack them; they will get soggy if you do.

Ingredients:
1 cup of flour
1 cup of cornmeal
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
2 cups of milk or buttermilk
2 eggs, whipped
4 tablespoons of butter, melted
For the ham and eggs:
8 eggs
2 tablespoons half and half
1 green onion, chopped
½ cup of chopped ham
½ teaspoon of salt
¼ teaspoon of pepper

Preparation:
Mix together the dry ingredients and make a well in the center.
Add the milk, eggs, and butter, and stir only until just combined. The batter will be lumpy.
Pour ½ cup of batter on the waffle iron and cook until the timer goes off. The waffles should be golden brown and lightly crispy at the edges.
If the batter is too thick, meaning it doesn’t spread by itself across the griddle, add milk 1 or 2 tablespoons at a time till it is the right consistency.
While the waffles are cooking, whip the remaining 8 eggs with 2 tablespoons of half and half, the salt and pepper.
Stir in ½ cup of chopped ham and chopped green onions.
Spray a pan with cooking spray preheat it.
Pour in the egg mixture. Do not stir it. Instead, gently lift the edges and allow the raw egg mixture to run underneath. Do this 2 or 3 times.
Cover the pan with a lid and keep warm until the waffles are ready.
Heat some syrup in the microwave until it is warm.
Serve the waffles and eggs with syrup, whipped cream, and fruit if you desire.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.