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Dairy
Easy
40 Minutes
Diets 
Corn Scallion Waffles are pillowy, savory waffles that taste delicious with sour cream. It’s like a corn muffin, only better. They are perfect for breakfast with a side of eggs or for dinner with some fried fish.
2 cups flour
1 cup cornmeal
1 teaspoon Haddar Kosher Salt
1 and 1/2 tablespoons Gefen Baking Soda
1 tablespoon sugar
1 tablespoon cream of tartar
2 cups milk
3 eggs
1 tablespoon lemon juice
1/4 cup oil
1 cup water
1/3 cup diced scallions (green parts)
sour cream
additional scallions
Preheat your waffle maker. I set mine to the highest setting for crispy waffles.
In a large bowl, whisk together flour, cornmeal, kosher salt, baking soda, sugar and cream of tartar until fully combined. Set aside.
In a medium bowl, whisk together milk, eggs, lemon juice, oil and water until well mixed.
Pour the wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do NOT beat out the lumps. Fold in the scallions.
Lightly spray the burners of the waffle iron with oil. Pour in the correct amount of batter according to your waffle iron. Cook the waffle until the waffle maker says done (a minute or so more for extra crispy).
Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheet pan in the oven at 425 degrees Fahrenheit for five to six minutes.
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