It’s been a while since we mentioned friend, mentor, and all around rapscallion Ed.
For a guy who’s been running around on the planet for something close to eight decades now he’s still putting men (and women) half his age to shame in terms of overall zest for life and daily activity. He very well may have inspired the ‘most interesting man’ concept, though he readily admits he’s not nearly as photogenic as the Dos Equis guy (who actually now lives in Vermont).
Ed’s apparently been in South Carolina, partly for business and mostly to chase redfish, and called a couple of days ago (just after 6 AM) to enthuse wildly (at least for him) about his redfish on the fly and the Cornmeal Waffles with fresh summer berries he’d just had at some little eatery his guide took him to the day before.
Despite basing in Montana, Ed has a penchant for creative Southern-inspired foods, and has, over the years, finely honed a talent for wheedling recipes out of cooks, chefs, street food purveyors and bartenders.
Though Ed tends to leave out critical details when telling some stories, turns out the cook wouldn’t budge on the recipe but his redfish guide’s girlfriend had a recipe for cornmeal waffles passed down from her “Gammy” that is even better.
Apparently the secret is to use full fat buttermilk and plenty of butter in the recipe; the berries have to be ‘damned fresh’ too. Ed insists this is what waffles were meant to be and that he’s going to eat these ‘every damned day’ from now on.
1 and 1/2 cups AP flour
1/2 cup stone-ground cornmeal
1/3 cup (generous) cornstarch
2 tbsp. sugar
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda2 large eggs
2 cups full fat buttermilk
2/3 cup melted butter
1 tsp. vanillaBerries and syrup – you make the call
Whisk the dry ingredients together in a large bowl: flour, cornmeal, cornstarch, sugar, salt baking powder and baking soda.
Melt the butter.
Whisk the wet ingredients together in a small bowl: eggs, buttermilk, melted butter and vanilla.
Now gently stir the liquid into the dry ingredients, mix until well combined but don’t over stir. Let rest 30 minutes to fully hydrate the cornmeal.
Heat your trusty belgian waffle iron and coat with cooking spray as per your routine; cook 1/2 cup or so of batter into golden brown, crispy, piping hot waffle goodness.
Serve ‘em hot so the butter melts in and cover in a pile of berries, syrup, fresh jam or whipped cream.
Enjoy.
