Buttermilk Waffles

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• Pinch of kosher salt
• 1 1/2 cups well-shaken buttermilk
• 8 tablespoons (1 stick) unsalted butter, melted
• 3 large eggs

1. Preheat the oven to 200F.
2. Preheat a waffle iron and spray lightly with vegetable oil.
3. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl and stir to mix.
4. Whisk the buttermilk, butter, and eggs in a separate bowl.
5. Add the buttermilk-egg mixture to the flour mixture and stir just to combine; do not overmix.
6. Pour about 3/4 cup of the batter into the bottom of the waffle iron, close the lid, and cook for about 4 minutes, until the waffle is golden brown and crisp.
7. Transfer to a baking sheet and place in the oven to keep warm while cooking the remaining waffles.
8. There is a long and noble Southern tradition of serving buttermilk waffles withyou guessed itfried chicken.
9. This seemingly strange combination has made appearances in Southern cookbooks (and among the Pennsylvania Dutch) since the nineteenth century.
10. Try it for yourself and see how delicious it is.
11. Just top each waffle with several pulled pieces of Granny Fosters Sunday Fried Chicken (page 127), drizzle with maple syrup, molasses, or Fried Chicken Gravy (page 128), and serve warm.

flour, yellow cornmeal, sugar, baking powder, baking soda, kosher salt, wellshaken, unsalted butter, eggs

Taken from www.epicurious.com/recipes/food/views/buttermilk-waffles-383662 (may not work)