Cornmeal waffles are very southern. They are light, crispy and Jacque Rose sno’nuf delicious! Serve with butter topped off with maple syrup
1/2 cups boiling water 1 cup yellow cornmeal, 1 teaspoon sea salt, 4 tablespoons butter flavored shortening, melted, 2 eggs, beaten, 1 1/2 teaspoon vanilla extract, 1 cup cake flour, 1 tablespoon brown sugar, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 1/2 cup buttermilk, 1/4 cup evaporated milk.
Preheat the Belgium waffle iron. Get out a bowl, add the dry ingredient and mix well. Dump the dry ingredients into the blender. Add the wet ingredient into the blender. Turn on the blender and mix until all the ingredients come together; do not mix too much just enough for everything to combine. Pour 3/4 to 1 cup of the waffle mix into the waffle iron depending on the size of the iron. There is no need to grease the waffle iron. Cook the waffle according to the direction of your waffle maker or until golden brown which usually takes 3-4 minutes.