Breakfast and Brunch Recipes
Buttermilk Grits Waffles
Corn grits have long been a southern staple and Grits Waffles are a new (old!) way to eat them for breakfast. This vintage recipe uses leftover prepared grits in buttermilk waffle batter. The combination yields a waffle with a crisp exterior and sweet corn flavor inside.
Prep: 10 min | Cook: 20 min | Yield: 4 waffles
Ingredients
- 1 1/3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 2 eggs
- 1 1/2 cups buttermilk
- 1 cup prepared grits*, cold or at room temperature
- 2 tablespoons sorghum syrup or molasses
- 5 tablespoons butter, melted
- Extra butter, maple syrup, whipped cream and fresh berries for serving
Instructions
- Heat Belgian waffle iron according to manufacturer’s instructions.
- Whisk together flour and baking powder in large bowl.
- Add eggs, buttermilk, grits and sorghum syrup. Whisk together until thoroughly combined.
- Add melted butter and mix until well incorporated.
- Grease waffle iron with butter and pour scant 3/4 cup of waffle batter onto iron. Cook for about 5 minutes, or according to manufacturer’s cooking instructions. The waffle is done when exterior is light golden brown and crisp.
- Serve immediately topped with butter, maple syrup, whipped cream and fresh berries.
Notes
* If you don’t have leftover grits, the shortest distance between you and Grits Waffles is with quick cooking grits. Five minutes is all the time it takes to stir up a creamy potful. Just be sure to let them cool to room temperature before using in the recipe.
Attribution
Recipe and photo used with permission from:
American Butter Institute