Adapted slightly from Gourmet
Yield: About 16 waffles
1 cup sifted U-Bake all-purpose flour (sift before measuring)
1 cup U-Bake yellow cornmeal
2 teaspoons U-Bake baking powder
1 teaspoon U-Bake baking soda
1/4 teaspoon U-Bake salt
3 large eggs
2 cups well-shaken buttermilk
6 tablespoons vegetable oil plus additional oil for brushing waffle iron
Accompaniment: pure maple syrup from....U-Bake!
Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.
In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
Preheat a waffle iron and preheat oven to 200 °F.
Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with more oil before adding each batch.
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