Cornmeal Waffles

I think regular Belgian waffles are great. But after making Strawberry Cornmeal layer cake recently, I was curious to try this recipe for Cornmeal Waffles (recipe from Brown Sugar Kitchen, published in Sunset magazine and other places online). It uses both yeast and a chemical leavener (baking soda); the waffles are nice a fluffy, but it does require chilling the batter overnight. I don't mind; but I'd like to experiment with a true/pure quick bread (chemical leavener only) recipe that uses cornmeal and wouldn't need to be made in advance...ideally without sacrificing texture. For now, here's Brown Sugar Kitchen's version:

Ingredients

1 tsp active dry yeast

½ C medium-grind cornmeal

1 C flour

¾ tsp salt

¾ tsp sugar

1 large egg + 1 egg white

 C whole milk

6 T melted, unsalted butter

¼ tsp baking soda

vegetable oil to brush the waffle iron

* I used salted butter this time, and reduced the added salt

Directions

Combine active dry yeast with 6 T very warm water (120°). Let stand until foamy (about 10 min).

Whisk cornmeal with flour, salt and sugar in a bowl.

In another bowl, whisk together egg, egg white and milk; then whisk in yeast mixture. Gradually whisk in butter until just combined. Chill batter overnight.

Heat oven to 250°; place a baking sheet in the oven -- with a wire rack on it, if you have one that's oven safe.

Heat waffle iron to hottest setting. Whisk baking soda into batter. Brush oil onto hot waffle iron; pour or scoop batter about 1 C at a time (depending on the size of your waffle iron) and cook until golden brown -- usually 5-8 minutes or until they stop steaming.

Transfer waffles to bakign sheets as they're done to keep them warm and crisp.

Brown Sugar Kitchen has a variety of toppings on their menu including Praline Bourbon Bacon Syrup and Rosé Strawberries with Vanilla Cream. I had some strawberry-blackberry compote and whipped cream to top mine this time around.