Gluten-free cornbread waffles from Food52

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tee.Tee on July 14, 2020

    I exactly followed this recipe and was not disappointed. They were delicious and had a great mouthfeel. I’ll be making these again.

  • dinnermints on January 27, 2019

    This recipe fit the bill for the elimination diet I'm trying to follow, and reasonably satisfied my waffle/pancake craving. I doubled the recipe and substituted 2 T flax meal + 6 T water (let it sit in the fridge for 15min to thicken) for the 2 eggs, and ended up adding 3 T more flax milk to the batter. Next time I'd slightly reduce the flours; I used freshly ground oat flour and cornmeal, and freshly ground flour soaks up more liquid. I reduced the oil to 2T instead of 4T for the double recipe. These were not fluffy, and if I were eating eggs, I would have whipped the whites. However, the flavor was really good, and they were definitely filling. This double recipe made 6 waffles in my Villaware 8" waffle iron (not Belgian style) using a rounded 1/2 cup for each waffle. I learned to abide by the author's recommendation to do 1.5 cycles, as otherwise the waffle would split in half when opening the waffle iron (although that could be due to my oil reduction & flax egg substitution).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.