Scallion Cornmeal Waffles

Absolute wonderful recipe did not separate the eggs everything else as recipe called for my wife, fall in love with me again

Very simple, followed instructions exactly but added 1/4 c extra flour as advised in several notes. They came out great. Tastes like a waffel, other flavors are very subtle but i'm sure they will be great with the berry jam chicken.

We love savory breakfast foods, and this recipe met the mark. At the last minute I realized the jar labeled "Grits" wasn't the white corn meal I thought it was; thankfully I had purple corn meal. The waffles had a slight tint as a result, but were otherwise fantastic. We prepared the Berry Fried Chicken on the side. The recipe was fine, but going forward it needs serious tweaking (more spice, overnight marinade).

We made it according to the recipe, and then we made it again with the following modifications, which helped greatly (from 3 stars to 5 stars in our opinion): 1. Hydrate the cornmeal in buttermilk for ~5 minutes before adding with the wet ingredients. This helped create a tender waffle which actually tasted of corn. 2. Use 1/2 teaspoon each of baking powder and baking soda, which will lead to fluffier waffles. 3. Finely chop the scallions to get them more evenly distributed.

I used regular ol' baking cornmeal and used someone's suggestion of adding additional 1/4 cups of flour until it was a good consistency (ended up using another 1/2 cup, 1 cup total), but I just didn't love the flavor. Needed more....something. Maybe salt. I wouldn't make it again, but were perfectly crispy!

Gets done much faster than my usual batter. Easy adjustment after the first waffle. Not as spicy as expected. Could 3x the chilli flakes.

These turned out good, I liked the taste of them and the texture. I may have used regular cornmeal so absorption took longer. My second batch that sat in the fridge for half a day came out better than the first. It does taste like it is missing something. Maybe a bit more sugar and some other seasoning to make it pop.

These are so much easier to make than scallion Chinese pancakes! What a delicious, savory flavor this recipe produces - I could see it beautifully paired with fried chicken or Nashville hot chicken! I froze a few regular waffles for snacks later. I also took another reader’s advice and added a little white cheese and turkey deli meat to the other half to make little wannabe croque monsieurs to be enjoyed later with raspberry jam. Thin batter = fluffy and crunchy waffles!

Side note: baking soda is in baking powder, but baking powder also has an acid activator.

I spoke too soon. I am revising my previously negative review of these waffles. I had leftover batter and I mixed in some diced sharp cheese, topped them in the waffle iron with a slice of salami and cooked it all together. When they were done, I topped them with thin slices of turkey and ham followed by heirloom tomatoes and ripe avocado. A bit of salt and pepper too. Really delicious. I am glad I did not give up on them. I guess there is a reason they are called savory waffles!

I really wanted to like these. But the taste did not work for me, at least as a stand-alone dish. I made exactly as directed and they cooked up fine. But the result is a very dense waffle, whereas I was hoping for something lighter. Most importantly, despite the heat from the red pepper flakes, the flavor was quite bland. Sad to say I won’t make them again.

I made major changes, I thought the original recipe was tasty but DRY. So, I separated the eggs, beat the egg whites to a near stiff peak and added the brown sugar, to make a meringue. I added melted butter, tabasco, rice flour, lemon zest, fresh corn kernels, a little more buttermilk, more salt. Combined the dry, added the wet, folded in the egg white mixture, and finally, the melted butter. Got a much better fluffy texture. Served with lemony sour cream, and smoked salmon.

Made this with the Berry Fried chicken and both were underwhelming...wouldn’t make it again

I tried someone’s trick and let the batter sit around for better absorption, but I was still not in love with these. In fact, I am underwhelmed by most waffles except for yeasted ones, which produce the best texture.