Buttermilk Grits Waffles

Corn grits have long been a southern staple and Grits Waffles are a new (old!) way to eat them for breakfast. This vintage recipe uses leftover prepared grits in buttermilk waffle batter. The combination yields a waffle with a crisp exterior and sweet corn flavor inside.

Buttermilk Grits Waffles

Prep: 10 min | Cook: 20 min | Yield: 4 waffles

If you don’t have leftover grits, the shortest distance between you and Grits Waffles is with quick cooking grits. Five minutes is all the time it takes to stir up a creamy potful. Just be sure to let them cool to room temperature before using in the recipe.

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1 cup prepared grits, cold or at room temperature
  • 2 tablespoons sorghum syrup or molasses
  • 5 tablespoons butter, melted
  • Extra butter, maple syrup, whipped cream and fresh berries for serving

Instructions

  1. Heat Belgian waffle iron according to manufacturer’s instructions.
  2. Whisk together flour and baking powder in large bowl.
  3. Add eggs, buttermilk, grits and sorghum syrup. Whisk together until thoroughly combined.
  4. Add melted butter and mix until well incorporated.
  5. Grease waffle iron with butter and pour scant 3/4 cup of waffle batter onto iron. Cook for about 5 minutes, or according to manufacturer’s cooking instructions. The waffle is done when exterior is light golden brown and crisp.
  6. Serve immediately topped with butter, maple syrup, whipped cream and fresh berries.

Recipe and photo used with permission from: American Butter Institute