Cornbread Waffles

Makes 5 waffles, about 10 small pancakes, or 16 cornbread pieces

Cornbread Baking Temperature: 375 degrees F

Cornbread Baking Time: 20 minutes

This is a simple cornbread recipe that can be used for pancakes, waffles, cornbread, and muffins.

Ingredients:

1 cup flour
1/4 cup sugar
1 cup yellow cornmeal
4 tsp (teaspoons) baking powder
1/2 tsp (teaspoons) salt
1 cup milk
1 egg, beaten
1/4 cup olive oil (or 3 Tbsp - tablespoons)

Mix all ingredients until well blended and allow to rise for a few minutes before using.

Waffles: spoon about 3 - 4 tablespoons (4 ounces) onto a greased, hot waffle iron. Set at medium and cook until the waffles are golden brown. Use a wooden utensil to pull away from the iron. Serve hot with maple syrup, peanut butter, and jams.

Pancakes: spoon about 1 - 2 tablespoons (2 ounces) of batter on a lightly greased pan or griddle. Heat on medium to medium-low. When the pancakes start to bubble, check the underside and when golden, it is ready to flip. Pancakes should be golden on both sides.

Cornbread: pour into a greased 8x8 square pan. Bake at 375 degrees F for 20 minutes or until light golden color and a toothpick comes out clean. Remove from oven, allow to cool, and cut and serve.

Muffins: pour into a greased muffin tin, filling each cup about halfway. Bake at 400 degrees F for 13-15 minutes or until a toothpick stuck in the center is clean. Don't overbake! Serve warm with honey butter.