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Confederate Waffles

An old cornmeal waffle recipe from the Maryland's Way cookbook, which cited this as having come from "Mrs. Frederick W. Brune's Book" circa 1860. Mrs. Frederick, in turn, cites this recipe as "Mrs. Hubard's way" of making these.

1 c. corn meal
2 c. water
4 T. butter
4 T. bacon grease
2 eggs
1 c. flour
1/2 tsp. salt
3 tps. baking powder
2/3 c. water or milk, cold

Whisk cornmeal into rapidly boiling water. Reduce heat to medium and cook, while stirring, until you make a mush that's thick and smooth. Stir in butter and bacon grease. Set aside to cool.

Meanwhile, mix together the flour, baking powder and salt in one bowl and beat the eggs in another. It's also a good time to start heating your waffle iron to the waffle-setting, or 375.

When the mush has cooled, stir in the beaten eggs, then the flour mix. If it seems too thick, thin it with some of the cold water or cold milk, for a smooth batter.

Bake on hot waffle iron. Grease iron with every batch.

Comments: Send us comments about this recipe steve@pulpkitchen.com