(2 servings) Printable Version
Whiz the oats, cornmeal, water, honey, and salt in the blender until smooth. Pour about one cup of batter into preheated, oiled waffle iron, leaving a little space around the edges.
The batter may squish out to the edges when to top is closed. Bake 10 to 12 minutes without peeking.
These freeze well. Good topped with peanut butter and hot applesauce.
Mr Breakfast would like to thank goodforyou for this recipe.
Comments About This Recipe
What do you think of Corn-Oat Waffles?
Overall Average Rating =(out of 5)
Based on 4 votes.
Added an egg and decreased the liquid accordingly - these were fantastic!
Comment submitted: 2/18/2013 (#15200)
From villagehiker (Team Breakfast Member)
If you want a taste that is good, healthy, stays with you all day and gives you energy, then this is the waffle for you. Very good.
Comment submitted: 1/31/2013 (#15122)
Add a little coconut oil and a little applesauce to the recipe. Softens them up and reduces sticking.
Comment submitted: 6/26/2012 (#14084)
Tasted like I was eating cornbread instead of a tasty waffle.
Comment submitted: 3/15/2010 (#10063)
Taste was there but the batter stuck terribly. I had to add 2 cups of flour, two eggs and a table spoon of baking poder then move the whole project into the frying pan. So just use the multi grain recipe in the future.
Comment submitted: 2/23/2008 (#4691)
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