Cornbread Waffles

These were actually suppose to be cornmeal griddle cakes which I've successfully made gluten-free before using the variation described in the recipe. However, I thought King Soopers carried gluten free cornmeal and I was wrong. So, I picked up their gluten-free Cornbread Mix instead. I started out trying to make pancakes but they weren't right so switched to waffles which seemed to work better. The waffles ended up reasonably crisp.

Approximate Recipe:

• 3 cups of Bob's Red Mill Gluten Free Cornbread Mix
• 3 cups of buttermilk
• 3 tbs of canola oil
• 1 whole egg and 1 egg white
• Extra non-fat milk till batter was right consistency

The mix required a lot more liquid than I was expecting. I probably used at least an additional cup of regular milk. Possibly, it would have been better not to use buttermilk at all, as it's thicker, and just start with regular milk. Anyway, once you've added enough liquid that it's about as thick as you'd expect from waffle better, pour into waffle iron and cook like a normal whole grain waffle. (Our waffle iron has 5 heat settings and we always use the hottest/longest for whole wheat).

Serve with honey.

This might end up better with more experimentation.