© Jody Horton
Cornmeal waffles with apple cider syrup
This is one of Brown Sugar Kitchen’s signature dishes
These waffles are based on the rise-overnight, yeasted version made famous by the late cookbook author Marion Cunningham, but they include cornmeal, which gives them a distinctive Southern flavour. The apple cider syrup is an homage to Holland’s grandmother, who fried apples for breakfast.
For the syrup
1½ c. (375 ml) firmly packed brown sugar
1½ tsp. (7.5 ml) apple cider vinegar
4 c. (1 L) apple cider
2 cinnamon sticks
½ c. (125 g) unsalted butter
For the waffles
2 tsp. (10 ml) active dry yeast
¾ c. (180 ml) warm water
3 c. (750 ml) whole milk
1 c. (250 ml) cornmeal
2 c. (500 ml) all-purpose flour
1½ tsp. (7.5 ml) salt
1½ tsp. (7.5 ml) granulated sugar
¾ c. (180 g) unsalted butter, melted
vegetable oil for the waffle iron
½ tsp. (2.5 ml) baking soda
In a large pot, combine the brown sugar, vinegar, cider, cinnamon and butter. Bring to a boil, reduce to a simmer and let cook until reduced to 1½ cups (360 ml), 45 minutes.
Discard the cinnamon and keep warm over very low heat. (To make ahead, refrigerate in an airtight container for up to 1 month.)
In a small bowl, combine the yeast and warm water. Let stand until foamy, 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt and granulated sugar.
Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 250°F (120°C). Preheat the waffle iron and brush lightly with oil. Set a wire rack over a baking sheet.
Remove the waffle batter from the refrigerator and stir in the baking soda. Ladle some of the batter into the waffle iron, close the lid and cook the waffles until golden and cooked through, 3 minutes or according to the manufacturer's instructions. Transfer the waffle to the rack to keep warm in the oven. Repeat with the remaining batter, placing the waffles in a single layer on the rack. Serve warm with warm apple cider syrup. Makes 1½ cups (375 ml) syrup and 8 to 10 waffles.
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