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Photo: Lucy Schaeffer

A high-quality, fine-textured, stone-ground cornmeal (sometimes called whole-grain cornmeal) delivers the fullest, sweetest corn flavor, replete with nutty, mineral-y notes. It makes all the difference in the world in these waffles. And with a subtle crystalline crunch from the cornmeal and light (but not featherweight) crumb from the beaten egg whites, these waffles are one of my all-time favorites.

Each waffle emerges from the iron deep golden in color, but its delicate crispness is at its best if the waffle is allowed to cool for a minute on a wire rack before serving. Cornmeal waffles are sublime with plain maple syrup, but blueberry compote or molasses-orange butter would be great as well. They reheat like superstars, so don’t hesitate to keep extras in the freezer.