We love winter for a few reasons: the weather, the cozy times spent inside & most of all, the baking. We’ve been collecting & trying recipes out to share with you over the last few months.
To start our series of recipe posts , we turn to one of our favorite magazines & friends over at Kinfolk.
2 sticks (8 ounces/225 grams) unsalted butter, melted and slightly cooled
8 ounces (225 grams) ham, preferably country ham, chopped or shredded by hand
1 1/2 cups (7.5 ounces/210 grams) all-purpose flour
1/4 cup (1.25 ounces/35 grams) coarse yellow cornmeal
3 tablespoons (1.5 ounces/45 grams) granulated sugar
2 teaspoons (.2 ounces/6 grams) baking powder
1 1/2 teaspoons (.16 ounces/4.5 grams) baking soda
1/2 teaspoon (.1 ounce/3 grams) salt 2 large eggs
1 1/2 cups (12 ounces/350 milliliters) buttermilk
Note: Adjust one oven rack to the middle position and preheat the oven to 200°F/95°C. Heat 1 tablespoon of the butter in a medium skillet over medium-high heat. Cook the ham, stirring occasionally, until well crisped, about five minutes. Remove from heat.
Heat waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, beat the eggs, then whisk in the buttermilk and remaining butter. Whisk the wet ingredients into the dry ingredients. Stir in the ham.
Cook the waffles and transfer them to the preheated oven to keep warm.
Serve with Quick Pickled Peaches and Three Whipped Butters.
Make waffles up to one month in advance. Cool them completely and freeze them in zipper-top bags. Reheat the waffles in a toaster oven or an oven preheated to 300°F/150°C.
Notes: I use a standard waffle iron that makes one 7-inch round waffle. While you can use a Belgian waffle iron, the waffles won’t be as crisp. You can, however, bake the thicker waffles in an oven preheated to 350°F/180°C until they crisp. Can be made without ham or with bacon instead.
Makes about 8 (7-inch/18-centimeter) waffles