Recipe: Cornmeal Ricotta Waffles

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Cornmeal  Ricotta Waffles 

Who doesn’t love a hot crispy waffle? This version is a substantial, dense waffle that’s great served with fruit and syrup for brunch or breakfast, but we like this one best for dinner served with creamed chicken, creamed chipped beef or Southern style sausage gravy over the top. 

These are perfect for feeding a crowd. They can be made ahead and reheated directly on an oven rack at 350 degrees until heated through.

1 1/4 cup flour
1/2  cup cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup ricotta, drained
2 eggs
4 tablespoons melted butter
1 cup yogurt (plain or vanilla flavored)
1/4 cup water or milk

Combine the dry ingredients in a medium sized bowl. In another bowl, combine the wet ingredients. Add the dry ingredients to the wet mixture and combine until just smooth (don’t over mix). Bake the waffles in a waffle maker till golden brown. 

Leftover waffles freeze beautifully; just re-crisp in a toaster or toaster oven before serving.

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