The Weekend Epicure

Creole Cornmeal Pecan Waffles 

This is the perfect dish for that special weekend breakfast or brunch.  A New Orleans favorite served with fruit toppings or flavored syrups,  a special omelet and cured bacon.

1½ cups yellow cornmeal

½ cup chopped pecans

2¼ cups flour

½ cup sugar

3 tbsps. baking powder

2¼ tsps. salt

¼ pound melted butter

6 eggs, beaten

3 cups milk

2 tbsps. vegetable oil

Method:

Preheat waffle iron to medium heat according to man directions. In a large mixing bowl, combine cornmeal, powder and salt. Using a wooden spoon, blend well. Fold until thoroughly coated. In a separate bowl, combine milk. Whisk well. Using a wooden spoon, stir liquid into dry ingredients until smooth. Continue to stir until all removed. Place a small amount of vegetable oil or spray on a waffle iron. Ladle ¾ cup batter onto hot waffle iron 3-3½ minutes. Once cooked, keep waffles warm until all are done. Serve with your favorite topping.