Yellow cornmeal not only gives these waffles a sweet taste and crunchy texture but also makes them sturdy enough for freezing and reheating. Individually wrap cooled waffles in plastic wrap and freeze for up to 1 month. Reheat unwrapped waffles in a toaster or conventional oven.
Fresh Peach Topping:
3 ripe medium peaches, peeled, pitted & sliced
2 tablespoons honey
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
Cornmeal Waffles:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup buttermilk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
Confectioners’ sugar, for dusting
Thin strips lemon zest, for decoration (optional)
Prepare the topping: In a medium-size bowl, combine all of the ingredients for the topping. Let stand at room temperature for 30 minutes, or until ready to serve.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the cornmeal, flour, granulated sugar, baking powder, and baking soda.
In a small bowl, whisk together the buttermilk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In a medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with the peaches. Dust with confectioners’ sugar and decorate with lemon zest, if desired. Makes 6 to 8 waffles.