as you dine along the gulf coast, you're likely to pick up a history lesson from the bread baskets you encounter.
By Deborah Garrison Lowery - photography by Preston Crosby
Cornmeal Waffles with Dried Cranberry Butter
At The Beach House Bed and Breakfast in Gulf Shores, Carol Shackleford treats guests to a true Southern country breakfast where the bread is filling enough to be the whole meal. Her old fashioned biscuits are sandwiched with cheddar cheese and topped with tomato gravy. The cornmeal waffles get an updated twist with a serving of cranberry butter on top.
Serves 6 -- Preparation time: 30 minutes
- 1/2 cup softened butter
- 1/4 cup dried cranberries, finely chopped
- 1 tablespoon maple syrup
- 1 1/2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 tablespoon plus 1 teaspoon brown sugar
- 2 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- Dried cranberries
- Maple syrup
Ingredients:
Directions
1 - Combine softened butter, chopped cranberries, and one tablespoon maple syrup and chill at least 20 minutes or until butter firms.
2 - Preheat waffle iron. Combine cornmeal and next five ingredients in a large bowl.
3 - Combine buttermilk and oil; add eggs and beat until blended. Stir buttermilk mixture into cornmeal mixture until batter is smooth.
4 - Brush hot waffle iron with oil, and bake waffles according to manufacturer’s instructions. To serve, top waffles with cranberry butter and dried cranberries. Drizzle with maple syrup.
Cheese Biscuits with Tomato and Fresh Basil Gravy
Cornmeal Waffles with Dried Cranberry Butter
Sweet Calas with Orange Caramel Sauce
- watermelon recipes
- bread recipes
- cheese biscuits with tomato and fresh basil gravy
- cornmeal waffles with dried cranberry butter
- sweet calas with orange caramel sauce
cooking tips
by Deborah Garrison Lowery
Biscuit Tip
The key to soft, fluffy biscuits is not to stir or knead the dough more than necessary. Mix it just enough for the dough to form a soft ball and stir in as little extra flour as possible.
Fried Bread Tip
For crisp and crunchy fried bread with a soft center, be sure the oil is hot when you put in the batter, otherwise the bread will be soggy and greasy. The oil should be at least 325°.
Cornbread Tip
Have the skillet, waffle iron, or pancake griddle hot and brushed with oil before you add the batter for a crispy crust that won’t stick.
