Corn waffles for President's Day

Yay vacation! It is rather nice to have these federal holidays now and then. *grin*!! I celebrated by sleeping in and then making sourdough cornmeal waffles. They were so good that I am going to share the recipe. The cornmeal gives them an extra-crispy crust, even compared to the regular excellent crispyness of sourdough. So here's the recipe:

Sourdough Cornmeal Waffles
Make regular sourdough except use 3/4 cornmeal (a whole-grain type is best, these usually don't have even grain size but are a little variable) and only 1/4 flour. It could be white or whole wheat flour--I've been making more sourdough with whole wheat lately and liking it. Add enough water to make a medium-thick batter. Set overnight in a warm place, you know, the usual. In the morning heat your waffle iron and mix up the following batter.

Beat together with spoon or whisk (I like a nice stiff whisk)
1 c cornmeal sourdough (nice and sour and active)
1 egg
2-3 T powdered milk (you don't think I actually measure do you?)
2 T oil
1/2 t salt
1-2 t sugar (or honey or whatever you please, I'll try honey next time)
Once that is mixed up well, blend in 1/2 t baking soda
That's all. Now make your waffles. The batter is fairly runny which helps to make light waffles. This amount should be enough for 1 to 2 people. I admit that I ate the entire batch but I didn't need to so take that however you please.

 

Here's a picture. The one on the left is the extra-crispy version. The one on the right is relatively pale. It's still good but not as amazing.

In other culinary news I am sadly out of good cocoa powder. :-( Boo hoo. I am going to have to keep looking for a source around here because it is pretty silly to be importing it from Oregon! I don't know why it is so hard to find a source for bulk cocoa powder but it does seem to be.