Notice anything ... different?
I bit the bullet and bought a Belgian waffle iron.
For my next blog, I'm just going to do this blog all over again, only with a different waffle iron.
I'm just kidding.
Can you imagine?
Waffled cornbread has been easily the second-most-requested item on this blog. I've shied away from it because people who make cornbread have definite opinions about it.
This contrasts sharply with my definite ignorance about it.
In the comments below, you can yell at me about how I'm doing it wrong.
I'm not someone who makes cornbread. I mean, I've made it. But I don't consider it a staple of my diet, it occupies no special place in my culinary world and, while I like it just fine, I can go years without eating it.
You can tell I wasn't raised in the South.
At any rate, a new barbecue joint opened up not too far from my place. And I knew it was time.
Luckily, I had some help.
Not just from the people at Pork Shoppe.
(Old Waffleizer: Explain elaborate conceit of blog. Work for months to arrange collaboration with chef. New Waffleizer: Walk into store. Buy pork. Walk out.)
I also had help from Jennifer, who blogs at Keeping Southern (overline: "barbecue is a noun, not a verb") and who shared her cornbread recipe with me.
(Old Waffleizer: Coordinate with guest blogger months in advance. New Waffleizer: Swap emails. Take recipe. Run with it.)
I was really happy with the pulled pork I got from Pork Shoppe, though this is where I warn you again that I know next to nothing about such things. I even ate something called a Texas Brisket Taco, which sounds like the sort of thing I would ordinarily avoid and which may, for all I know, send some people reading this into apoplexy, but which was, to my mind, extremely delicious — pork, cilantro, onion and lettuce in a corn tortilla — and which got me thinking about pulled pork vs. carnitas and cornbread vs. corn tortilla. (Clearly, Pork Shoppe was way ahead of me in this train of thought.)
Cornbread does not require much time to prepare; and it takes all of two or three minutes to cook in the waffle iron.
Now, I have to tell you that I made this in both my standard waffle iron and my new Belgian model and I was more pleased with the results from the Belgian model.
If you don't have a Belgian-style waffle iron, I'm not suggesting you buy another waffle iron to make this. But, really, I am.
The recipe, which can be easily halved, is after the jump.
Serves about 6
- 2 cups of cornmeal (wholegrain)
- Scant ½ cup flour
- ½ tsp baking soda
- 2 tsp salt
- 4 tsp baking powder
- 2 cups buttermilk
- 4 eggs, beaten
1. Combine the dry ingredients.
2. In a separate bowl, combine the buttermilk and eggs.
3. Quickly combine the wet and dry ingredients.
4. Waffle in a lightly greased waffle iron until golden brown, about two minutes.